Best Stracciatella With Brown Rice Recipes
STRACCIATELLA II
A traditional Italian soup that is full of fresh vegetables and Romano cheese. Sprinkle additional Romano on top before serving.
Provided by DOREENB
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 2h30m
Yield 12
Number Of Ingredients 14
Steps:
- Cut up chicken into large pieces and place in a large soup pot with the water. Chop 8 carrots, 3 stalks of celery and 1 onion and place them in the pot as well. Bring to a boil, then cover, reduce heat and simmer 45 minutes, until chicken is tender. Remove chicken and reserve stock. When cool enough to handle, bone chicken and cut meat into bite-size pieces.
- Process reserved stock in a blender or food processor or using an immersion blender and return it to the pot with the chicken meat. Chop the remaining 3 carrots, 3 stalks of celery and 1 onion and stir into the chicken mixture with the rice. Bring to a boil, then reduce heat and simmer until rice is tender, about 20 minutes.
- Remove chicken mixture from heat and stir in spinach, Romano, salt, pepper, lemon juice and oregano. Set aside.
- In large saucepan, bring chicken broth to a boil. Pour the eggs into the boiling broth, slowly, in a thin stream. Remove the broth from the heat and stir it into the chicken mixture. Serve hot.
Nutrition Facts : Calories 254.9 calories, Carbohydrate 15.2 g, Cholesterol 119.4 mg, Fat 11.5 g, Fiber 2.7 g, Protein 21.8 g, SaturatedFat 3.7 g, Sodium 1048.4 mg, Sugar 3.9 g
INSTANT POT® CHICKEN AND RICE STRACCIATELLA
When cold and flu season are upon us, this recipe always brings comfort when you are feeling a bit under the weather, or just want something that warms your tummy, but is not too heavy. Traditional stracciatella does not have the chicken or rice in it, but it adds a bit a substance when you want something light, but filling.
Provided by Kim's Cooking Now
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Cheesy
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Combine chicken broth, chicken, and rice in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, whisk eggs and Parmigiano-Reggiano cheese together in a small bowl. Season with black pepper. Set aside.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Change pressure cooker setting to Saute. Pour egg mixture into the broth in a slow steady stream while whisking. Cook for 1 minute. Serve immediately and garnish with parsley.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 11.7 g, Cholesterol 191.3 mg, Fat 9.3 g, Fiber 0.2 g, Protein 22 g, SaturatedFat 2.8 g, Sodium 1895.5 mg, Sugar 2.2 g
STRACCIATELLA
Provided by Mark Bittman
Categories weekday, side dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Bring 3 cups stock to a boil over medium-high heat in a 6- to 8-cup saucepan. Beat the remaining stock with the eggs, the cheese, the nutmeg and the parsley until they are well blended.
- When stock is boiling, adjust heat so it bubbles frequently but not furiously. Add egg mixture in a steady stream, stirring occasionally until eggs gather together in small curds, 2 or 3 minutes.
- Taste, and add salt and pepper to taste. Serve, garnishing with a little more Parmesan if you like.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 0 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 699 milligrams, Sugar 4 grams, TransFat 0 grams
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