Creamy Parmesan Ricd Recipes

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GARLIC BUTTER PARMESAN RICE



Garlic Butter Parmesan Rice image

This creamy Garlic Butter Parmesan Rice has so much flavor and cooks up in a single pot! The garlic and Parmesan combo will have your mouth watering. It's kid approved and the perfect side with chicken, steak, or seafood.

Provided by Katerina | Easy Weeknight Recipes

Categories     Side Dish

Time 30m

Number Of Ingredients 10

4 tablespoons butter
5 cloves garlic, (minced)
1 cup uncooked long grain rice
1 cup milk
1 cup water, (you can also use chicken broth or vegetable broth)
½ teaspoon salt
¼ teaspoon fresh ground pepper
½ cup finely grated Parmesan cheese
4 cups fresh baby spinach, (optional)
2 tablespoons fresh chopped fresh parsley, (divided)

Steps:

  • Set a dutch oven or a medium-sized saucepan over medium heat and melt the butter.
  • Stir in garlic and cook for 3 to 4 minutes, stirring frequently. Do not burn the garlic.
  • Add rice and stir around to evenly coat with the melted butter.
  • Stir in milk, water, salt, and pepper; bring mixture to a boil.
  • Cover and reduce heat to low; cook for 20 minutes, stirring occasionally.
  • Remove cover and stir in Parmesan cheese, baby spinach, and 1 tablespoon parsley.
  • Remove from heat; cover and let stand 3 minutes.
  • Garnish with remaining parsley and serve.

Nutrition Facts : Calories 373 kcal, Carbohydrate 43 g, Protein 11 g, Fat 17 g, SaturatedFat 11 g, Cholesterol 47 mg, Sodium 638 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CREAMY PARMESAN RICD



Creamy Parmesan Ricd image

Creamy Parmesan Rice is quick and easy to make. It's a delicious side dish that pairs perfectly with chicken, seafood and beef.

Provided by Bernie

Categories     Side Dish

Number Of Ingredients 10

1 cup long grain white rice (NOT brown OR quick cook rice)
4 tablespoons butter
1 small onion (finely diced)
1/2 teaspoon garlic powder
1/2 teaspoon salt (or to taste)
1 1/4 cups chicken stock (can use chicken broth)
1 1/2 cups milk (2% used) (DIVIDED)
1 tablespoon lemon juice (+ zest from half of the lemon)
1/2 cup finely grated parmesan cheese
1 tablespoon fresh parsley (chopped)

Steps:

  • Melt butter in a medium saucepan or Dutch oven. Add finely diced onion then cook 2-3 minutes or until onions have softened (not browned).
  • Add UNCOOKED rice, garlic powder and 1/2 teaspoon salt stirring to coat the rice in butter. Cook 1 minute.
  • Pour in the chicken stock and 1 1/4 cups of the milk (reserving the remaining 1/4 cup) then cover and bring to a boil over medium-high heat.
  • Reduce heat to low and simmer 20 minutes covered, stirring occasionally. You're looking for a light simmer - too high of heat will absorb the liquid before the rice is cooked.
  • NOTE: cooking time may vary with the size of the pan used. If your rice isn't tender, continue cooking another 1-2 minutes watching closely.
  • Turn off the heat then stir in the remaining 1/4 cup of of milk, lemon juice, lemon zest, parmesan cheese and 1/2 tablespoon of parsley.
  • Taste and adjust for salt then garnish with the remaining 1/2 tablespoon of parsley and serve right away.

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