Yield 8 Number Of Ingredients 8 Steps:
Heat butter and oil in a large saucepan over medium-high heat. Add onion; saute until softened, 3 to 4 minutes. Add rice; stir to coat. (Can turn off heat and let stand several hours.) Add broth, cover, and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, until stock is absorbed and rice is creamy and soft with a little “chew” at the center, about 12 minutes. Stir in cheese and pepper; add salt, if necessary. Serve hot.
Time 25m Yield 4 serving(s) Number Of Ingredients 6 Steps:
In a medium saucepan, heat olive oil over medium high heat. Add crushed red pepper and rice. Stir well to coat rice with oil. Cook for a minute or two until rice starts to look translucent. Add the chicken broth and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until all broth is absorbed. Remove lid, fluff rice with a fork. Sprinkle with Parmesan cheese and black pepper. Cover just until cheese melts. Serve.
Time 30m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Melt butter in a medium sauce pan on medium heat. Add rice, cook and stir three minutes. Stir in chicken broth,garlic powder,parsley flakes and pepper. Bring to a boil, reduce to low,cover and simmer 20 minutes or until rice in tender. Stir in parmesan cheese and sliced almonds.
Time 10m Yield 2 servings. Number Of Ingredients 9 Steps:
In a small saucepan, saute onion in butter until tender. Stir in the rice, water, bouillon, garlic powder and pepper; bring to a boil. , Remove from the heat; cover and let stand for 5 minutes. Stir in grated Parmesan cheese. Garnish with a sprig of marjoram and shaved Parmesan cheese if desired.
Time 25m Number Of Ingredients 5 Steps:
In a medium saucepan with a lid, bring 1 1/2 cups water to a boil. Add rice and teaspoon salt. Cover and reduce to a simmer. Cook until water is absorbed and rice is tender, about 20 minutes. Remove from heat. Add butter, Parmesan, and parsley; fluff gently with a fork.
Time 30m Yield 4 servings. Number Of Ingredients 6 Steps:
In a large saucepan, heat 2 cups broth, reserving remainder, over medium heat. Bring to a boil; stir in rice, salt and garlic powder. Reduce heat; simmer, covered, until most of the liquid is absorbed, about 20 minutes., Stir in Parmesan cheese. Add reserved broth, 2 tablespoons at a time, stirring constantly, until liquid is absorbed after each addition. Cook just until creamy and rice is almost tender, 5-10 minutes. Stir in parsley. Serve immediately.
Time 48m Yield 6 Number Of Ingredients 9 Steps:
Combine egg yolks, cream, lemon juice, and lemon zest in a bowl; whisk thoroughly. Melt butter in a saucepan over medium-high heat. Add rice; cook, stirring constantly, until opaque, 3 to 4 minutes. Add chicken broth; stir quickly. Bring to a boil. Reduce heat to low. Cover and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Fold lemon-cream mixture into the rice; mix well. Stir in Parmesan cheese and parsley.
Time 20m Yield 4 servings, 3/4 cup each Number Of Ingredients 8 Steps:
Bring broth and garlic to boil in medium saucepan. Add Neufchatel and mustard; cook and stir 1 min. or until Neufchatel is melted and mixture is blended. Stir in rice; cover. Simmer on medium-low heat 10 min. Add spinach and Parmesan; mix well. Cook 1 min. or until rice mixture is heated through and spinach is wilted. Sprinkle with nuts.
