ORECCHIETTE WITH PANCETTA, PUMPKIN AND BROCCOLI RABE
Steps:
- Preheat the oven to 375 degrees F. Toss the pumpkin with olive oil and salt and place in a single layer on a sheet tray. Bake in the oven until soft, about 20 minutes. Remove from the oven and reserve.
- Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Drop the broccoli rabe into the pot of boiling water, swirl it around, remove it from the water and immediately plunge into the salty ice water. Reserve the boiling water. Remove the broccoli rabe from the ice water, squeeze out the excess water and reserve.
- Coat a large saute pan with olive oil and add the pancetta and red pepper flakes. Bring the pan to medium heat and cook the pancetta until brown and crispy. Add the roasted pumpkin and about 3/4 cup of the broccoli rabe cooking water. Simmer until the water reduces by half, about 2 minutes.
- Meanwhile, add the orecchiette to the reserved boiling broccoli rabe water and cook until al dente, about 1 minute less than the cooking time says on the box. Remove the pasta from the water and add to the pan with the pancetta and pumpkin. Add the broccoli rabe and about 1/2 cup of the pasta cooking water. Cook until the water has evaporated and the sauce clings to the pasta, about 1 minute. Drizzle with olive oil and sprinkle with the grated parmigiana. Toss vigorously.
- Divide the pasta among dishes, sprinkle with a little more grated parm and top with the roasted green pumpkin seeds.
BROCCOLI-RABE PILAF WITH PUMPKIN SEEDS AND CRISPY SHALLOTS
Provided by Molly O'Neill
Categories dinner, side dish
Time 35m
Yield About 8 cups
Number Of Ingredients 11
Steps:
- Fill a large kettle 2/3 full of water, add 1 tablespoon of the salt and bring to a boil. Coarsely chop the broccoli rabe and add it to the water. Bring the water just back to a boil, remove from the heat and immediately drain the rabe and plunge it into a large bowl filled with cold water.
- When completely cool, drain the rabe well and toss it with the pumpkin-seed oil, 3/4 teaspoon of the salt and pepper to taste. Set aside.
- In a medium skillet, pour in vegetable oil to a depth of 1/2 inch and heat over high heat until very hot. Working in two batches, fry the sliced shallots until they are very brown and crispy. Drain on paper towels and set aside.
- In a small kettle, melt the butter over medium heat and cook the onion, stirring until it is translucent. Add the rice and toss to coat. Add the water and remaining 2 1/4 teaspoons salt. Bring to a boil, lower the heat and simmer, covered, for 10 minutes. Add the rabe, toss and continue to cook for an additional 5 minutes or until the rice is tender. Toss in the pumpkin seeds and serve garnished with the crispy shallots.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 10 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 598 milligrams, Sugar 5 grams, TransFat 0 grams
BACON SHALLOT RICE PILAF
Make and share this Bacon Shallot Rice Pilaf recipe from Food.com.
Provided by RecipeNut
Categories Long Grain Rice
Time 23m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon in medium saucepan over medium-high heat until browned, turning frequently; transfer bacon with slotted spoon to paper towels to drain and set aside.
- Add orzo to saucepan, and cook and stir 3 to 4 minutes. Add shallots, and cook and stir until shallots are tender and orzo is golden, 3 to 4 minutes longer.
- Add rice, stirring to coat with fat. Add broth, water and salt. Bring to boil, cover, reduce to simmer, and cook until liquid is absorbed, 15 to 18 minutes.
- Remove from heat. Let stand 5 minutes. Sprinkle reserved bacon on top. Serve hot.
Nutrition Facts : Calories 374.5, Fat 11.2, SaturatedFat 3.6, Cholesterol 15.4, Sodium 359.1, Carbohydrate 56.9, Fiber 1.3, Sugar 0.5, Protein 10.4
CRISPY, CRUNCHY PUMPKIN SEEDS
I made this recipe up the other day when baking my pie pumpkin up, and it's fantastic. The seeds have the perfect crunch, and are full of flavor. A yummy, easy snack. Definitely double and triple this recipe and enjoy with a group! Delicious.
Provided by Leanna the Squirrel
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 2h55m
Yield 8
Number Of Ingredients 5
Steps:
- Separate seeds from pulp and rinse under warm water. Pick out remaining pulp. Shake off excess water, place on a towel, and roll up. Let dry in a warm location for 2 to 3 hours.
- Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone mat or foil.
- Mix dry pumpkin seeds and melted butter together in a bowl. Sprinkle on garlic salt, onion salt, and paprika. Spread on the prepared baking sheet.
- Bake in the preheated oven until golden and crisp, stirring halfway through, about 45 minutes. Let cool and store in an airtight container, but they taste amazing warm, too.
Nutrition Facts : Calories 98.4 calories, Carbohydrate 8.9 g, Cholesterol 7.6 mg, Fat 6 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 2.4 g, Sodium 909.4 mg
ROASTED BROCCOLI WITH PUMPKIN SEEDS AND GRATED PECORINO
A bed of brown rice turns this broccoli dish into a filling meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Arrange broccoli and pumpkin seeds in single layers on 2 rimmed baking sheets. Drizzle with olive oil and season with salt and pepper. Toss to coat.
- Roast, rotating pans once, until golden in spots and just tender, about 20 minutes. Let cool slightly on baking sheets, then sprinkle with cheese.
- Divide rice among serving dishes, top with broccoli mixture, and finish with lemon wedges before serving.
BROCCOLI BROWN RICE PILAF
This is one of my favorite low-fat dishes-it's delicious! Rosemary, garlic, almonds and sunflower kernels flavor the broccoli and rice. Sometimes I add cooked cubed chicken for a complete meal. -Mari Condit of Brooklyn Center, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet coated with cooking spray, saute rice until lightly browned. Add the broth, rosemary and garlic; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until rice is almost tender. , Stir in the broccoli, almonds, sunflower kernels, salt and pepper. Cover and cook 3-5 minutes longer or until rice is tender and broccoli is crisp-tender. Fluff with a fork.
Nutrition Facts : Calories 202 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 414mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
BROCCOLI AND RAPINI WITH LEMON AND SHALLOTS
Categories Citrus Fruit Vegetable Side Sauté Thanksgiving Vegetarian Quick & Easy Low/No Sugar Lemon Broccoli Fall Winter Healthy Broccoli Rabe Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 6
Steps:
- Melt 1/4 cup butter with 1/2 cup shallots and 1 1/2 teaspoons lemon peel in very large skillet over medium-high heat. Sauté 2 minutes. Mix in broccoli and 1/4 cup water. Sprinkle with salt. Cover; cook until broccoli is crisp-tender and water evaporates, about 4 minutes. Transfer broccoli to bowl; cover to keep warm.
- Melt remaining 1/4 cup butter with remaining shallots and lemon peel in same skillet over high heat; sauté 2 minutes. Add rapini. Sprinkle with salt, cover, and cook until rapini wilts, about 2 minutes. Uncover and sauté until tender, about 1 minute longer. Mix into broccoli. Season with salt and pepper.
RICE PILAF WITH SHALLOTS
Basmati rice with shallots is an aromatic backdrop to any meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 7
Steps:
- Melt butter in a medium Dutch oven over medium-low heat. Add shallots, and cook, stirring often, 4 minutes. Stir in rice, and cook, stirring, 1 minute.
- Add 2 cups water, the stock, bay leaf, salt, and pepper. Raise heat, and bring to boil. Stir once, then reduce heat. Cover, and simmer until rice is tender and liquid has been absorbed, 15 to 20 minutes. Remove from heat, and let stand, covered, 10 minutes. Fluff with a fork and discard bay leaf before serving.
CRISPY SHALLOTS ( INA GARTEN BACK TO BASICS)
This is for crisy shallots to serve on soup, steaks, in salads etc. Delicious addition. Must try. Ideally paired with roasted potato and leek soup by Ina Garten (see my public recipes for the recipe). This is from her Back to Basics cookbook in 2008. Enjoy! ChefDLH
Provided by ChefDLH
Categories Onions
Time 55m
Yield 1/2 cup
Number Of Ingredients 3
Steps:
- Heat the oil and butter in a saucepan over medium-low heat until it reaches 220° on a candy thermometer.
- Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees. Stir the shallots occasionally to make sure they brown evenly.
- Remove them from the oil with a slotted spoon, drain well and spread out to cool on paper towels.
- Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
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