Arroz Con Palmito Hearts Of Palm Rice Recipes

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HEARTS OF PALM RISOTTO



Hearts of Palm Risotto image

A friend came to visit me in Brazil, and we both had this dish in a restaurant. It was delicious and I tried to recreate a similar recipe at home. The restaurant version also contained snow peas, but I chose not to use the snow peas and focused on the heart of palm instead.

Provided by Patricia Scarpin

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 55m

Yield 2

Number Of Ingredients 11

1 tablespoon butter
1 tablespoon olive oil
½ cup finely chopped onion
⅔ cup Arborio rice
¼ cup dry white wine
3 cups boiling vegetable broth
½ cup sliced hearts of palm
¼ cup grated Parmesan cheese
salt and pepper to taste
1 tablespoon chopped fresh parsley
1 tablespoon butter

Steps:

  • Heat 1 tablespoon of butter and olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion; cook and stir until it begins to turn golden brown at the edges, about 2 minutes. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in the white wine. Let it cook until it has mostly evaporated, then stir in one-third of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
  • When the rice is mostly tender, but still has a very slight crunch, stir in the hearts of palm and Parmesan cheese; season with salt and pepper. Cook for another minute to heat through then stir in parsley and butter, and serve immediately.

Nutrition Facts : Calories 573 calories, Carbohydrate 75.2 g, Cholesterol 39.3 mg, Fat 22.2 g, Fiber 4 g, Protein 12 g, SaturatedFat 10 g, Sodium 1084.6 mg, Sugar 6.7 g

BAKED HEARTS OF PALM



Baked Hearts of Palm image

So easy to make. So delicious. All measurements are estimations. This dish goes great as a side to a hearty pasta. Such as Recipe #17197.

Provided by GourmetGradStudent

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 (15 ounce) can hearts of palm (drained and sliced)
1 tablespoon olive oil
1/3 cup fresh parsley, chopped roughly
1/3 cup shredded parmesan cheese
1 teaspoon garlic salt
pepper

Steps:

  • Preheat oven to 375°F.
  • Toss hearts of palm with all ingredients and spread evenly in glass pan.
  • Bake for approx 20 minutes or until lightly crisped/browned.

ARROZ CON PALMITO (HEARTS OF PALM RICE)



Arroz Con Palmito (Hearts of Palm Rice) image

This recipe comes from the Costa Rican Typical Foods cookbook We had this at one of the places we stayed at and this is as close to their recipe as I can find.

Provided by mama smurf

Categories     < 60 Mins

Time 35m

Yield 10 serving(s)

Number Of Ingredients 7

3 cups white rice, cooked
1 (13 3/4 ounce) can hearts of palm, drained and diced (palmito)
2 cups bechamel sauce
2 cups tomato sauce
1 cup white cheddar cheese, grated
1/4 cup parmesan cheese, grated
1 teaspoon breadcrumbs

Steps:

  • Preheat oven to 375 degrees.
  • Combine palmito and bechamel sauce. In a large deep pyrex dish, put a layer of 1/3 rice, then a layer of 1/3 bechamel sauce, then a layer of 1/3 tomato sauce and top with 1/3 cheese. Repeat layers three times. Garnish with parmesan and bread crumbs.
  • Bake at 375 degrees for 15 minutes or until golden brown.

Nutrition Facts : Calories 296.8, Fat 5.8, SaturatedFat 3.4, Cholesterol 16.1, Sodium 548.6, Carbohydrate 51.2, Fiber 3.2, Sugar 2.2, Protein 9.7

CREME DE PALMITO CREAM OF HEARTS OF PALM



Creme de Palmito Cream of Hearts of Palm image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 7

16 ounce can hearts of palm, drained with all of the liquid reserved
2 cups chicken stock, homemade or best quality canned
1 large egg yolk, lightly beaten
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped parsley, for garnish
3/4 cup plain yogurt, for garnish

Steps:

  • Cut the hearts of palm into 3/4inch rounds and quickly saute in butter. Add reserved liquid and chicken stock. Cook over medium heat stirring for 2 to 3 minutes. Transfer to a blender and puree. Strain through a sieve and return to a sauce pan. Temper 1 egg yolk with some of the hot liquid and whisk into the puree. Season with salt and pepper. Ladle into warm soup bowls. Combine the parsley and yogurt and place a dollop on top of the soup as a garnish.

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