Sageandparmesanrice Recipes
SAGE AND PARMESAN RICE
A nice side dish for poultry. I made a change in the rice/broth ratio, and cooking method on recommendation of some of the reviewers, and after trying it myself again. This changed the servings to 4 instead of 2. Thanks to all reviewers for your input!
Provided by Outta Here
Categories Long Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in saucepan and stir in the sage. Turn off heat and let sit.
- In another sauce pan heat broth to boiling; add rice and lower heat.
- Simmer, covered until rice is tender, 15 to 20 minutes.
- Put rice into serving dish and toss with sage butter and Parmesan.
Nutrition Facts : Calories 292.2, Fat 11.4, SaturatedFat 6.8, Cholesterol 28.4, Sodium 547.3, Carbohydrate 37.8, Fiber 0.7, Sugar 0.5, Protein 8.3
PARMESAN SAGE RICE
I adapted this from several different recipes on this web site. It invariably gets rave reviews and is great as a side dish with chicken, salmon and other meats. Also goes great with salad with vinaigrette dressing. This is so easy to make and your friends will be very impressed (mine were)! This recipe will make enough for 2-3 people unless you're very light eaters. It doubles/triples/quadruples well. I recently prepared it for 10 friends and had to up the cups of water considerably but with rice it's not a big deal to just add more water and let it simmer for longer.
Provided by E. Margrit
Categories White Rice
Time 22m
Yield 2 cups, 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Add rice, oil, cayenne and garlic salt to a medium sauce pan. Put temperature on medium and saute, stirring constantly, until the rice is evenly covered with the oil. You want to saute it at least 5 minutes to make the rice have a crispier (but not crunchy) texture when it's all finished.
- Add the chicken broth. Bring to a boil, then cover, turn down to low and let simmer for 15 minutes.
- After 15 minutes check it to make sure it's not too crunchy. If it is, just add a little more water and let it simmer longer.
- Remove from heat.
- Add Parmesan, sage, parsley and pepper and mix it up until Parmesan "disappears" into the rice.
- Add more of whatever you like to taste. It should be salty enough with the garlic salt, chicken broth and Parmesan, so be careful about that.
PASTA WITH BUTTER, SAGE AND PARMESAN
Like many simple sauces, this one takes less time to prepare than the pasta itself. Fresh, fragrant sage is my choice of herb here, but substitutions abound. Try parsley, thyme, chervil or other green herbs in its place. Or cook minced shallot or onion in the butter until translucent. You may even toast bread crumbs or chopped nuts in the butter, just until they're lightly browned. In any case, finish the sauce with a sprinkling of Parmesan, which not only adds its distinctive sharpness, but also thickens the mixture even further.
Provided by Mark Bittman
Categories quick, pastas
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
- Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
- When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
- Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 5 grams, Carbohydrate 90 grams, Fat 16 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 397 milligrams, Sugar 3 grams, TransFat 0 grams
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