Creamy Rice With Peas And Herbs

EASY CREAMED RICE WITH HAM & PEAS



Easy Creamed Rice with Ham & Peas image

Make your weeknight special with our recipe for Easy Creamed Rice with Ham & Peas. Your family will love the taste of Easy Creamed Rice with Ham & Peas.

Recipe From myfoodandfamily.com

Provided by My Food and Family

Categories     Home

Time 15m

Yield 4 servings

Number Of Ingredients 8

1/4 cup butter or margarine
1/2 cup chopped onions
2 cups milk
5 oz. OSCAR MAYER CARVING BOARD Slow Cooked Ham, chopped (1 cup)
1 cup frozen peas, thawed
1 WYLER'S Instant Bouillon Chicken Flavored Cube cube
2 cups instant white rice, uncooked
1/4 cup KRAFT Grated Parmesan Cheese
Calories460
Fat17 g
SaturatedFat10 g
TransFat0 g
Cholesterol65 mg
Sodium890 mg
Carbohydrate57 g
Fiber3 g
Sugar8 g
Protein19 g

Steps:

  • Melt butter in large skillet on medium heat. Add onions; cook and stir until tender.
  • Add milk, ham, peas and bouillon; stir. Bring to boil.
  • Stir in rice and Parmesan cheese; cover. Remove from heat. Let stand 5 min.

PARMESAN PEAS 'N' RICE



Parmesan Peas 'n' Rice image

Parmesan Peas 'n' Rice are a wonderful complement for any meal. My husband, John, likes rice but isn't crazy about peas, and I'm just the opposite. It's a great compromise!

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 7

1/3 cup uncooked long grain rice
1 green onion, chopped
1 tablespoon butter
1 cup chicken broth
1/8 teaspoon pepper
2/3 cup frozen peas, thawed
1 tablespoon grated Parmesan cheese
Calories 221 calories
Fat7g fat (4g saturated fat)
Cholesterol17mg cholesterol
Sodium626mg sodium
Carbohydrate32g carbohydrate (3g sugars
Fiber3g fiber)
Protein7g protein. Diabetic Exchanges

Steps:

  • In a small saucepan, saute rice and onion in butter until onion is tender. Stir in broth and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add peas; cover and cook 5-6 minutes longer or until liquid is absorbed and rice is tender. Stir in cheese.

FRIED RICE WITH VEGETABLES AND PEAS



Fried Rice with Vegetables and Peas image

I like to use basmati rice for my fried rice, but any rice will do. It tastes even better if you use leftover rice from a few days ago. You can of course use other vegetables as well.

Recipe From allrecipes.com

Provided by vewohl

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 2h37m

Yield 4

Number Of Ingredients 11

1 ½ cups basmati rice
2 ¾ cups water
1 tablespoon vegetable oil for frying
2 onions, chopped
4 carrots, cut into matchsticks
2 zucchini, cut into matchsticks
1 bunch green onions, chopped
1 (6 ounce) package frozen peas
3 eggs
1 tablespoon soy sauce, or more to taste
1 tablespoon Asian sweet chili sauce, or more to taste
Calories451.2 calories
Carbohydrate82.6 g
Cholesterol122.8 mg
Fat8.1 g
Fiber7.2 g
Protein15.2 g
SaturatedFat1.9 g
Sodium405.8 mg
Sugar12.5 g

Steps:

  • Place rice in a large bowl and cover with water. Move your hands through water and rice until water gets cloudy for 1 minute. Pour off water and repeat washing process 3 to 4 times until water runs clear. Fill bowl with water again and soak rice for 30 minutes.
  • Drain rice and put in a saucepan with 2 3/4 cups water over medium heat. Bring to a boil, reduce heat to very low, cover, and simmer until rice is tender and liquid has been absorbed, 15 to 20 minutes. Remove from heat and let rice sit for 5 minutes. Fluff with a fork. Cool for 30 minutes, then move to a container with a lid and refrigerate for an additional 30 minutes.
  • Heat 1 tablespoon oil in a wok or a large pan over medium heat and cook onions until soft and translucent, about 5 minutes. Add carrots and cook for 2 minutes. Add zucchini and green onions and stir fry until softened, about 5 minutes. Stir in rice. Whisk eggs and 1 tablespoon of soy sauce together in a small bowl.
  • Move rice and vegetable mixture to one side of the wok, increase heat to medium, and add egg mixture to the other side. Cook and stir eggs until they are are almost set, about 3 minutes. Mix rice, vegetables, and scrambled eggs together; add peas. Heat until peas are warm, about 2 minutes. Season with soy sauce and sweet chili sauce.

CREAMY RICE WITH LEMON, HERBS, AND PARMESAN



Creamy Rice With Lemon, Herbs, and Parmesan image

This wonderful rice dish has the texture of risotto without the constant stirring. Taken from the Oct 2002 issue of "Bon Apetit."

Recipe From food.com

Provided by yooper

Categories     Short Grain Rice

Time 26m

Yield 6 serving(s)

Number Of Ingredients 11

4 quarts water
2 cups arborio rice (12 to 13 ounces) or 2 cups medium grain rice (12 to 13 ounces)
1 cup chopped onion
1/2 cup chopped fresh parsley
6 tablespoons butter, cut into small pieces, room temperature
1/4 cup chopped fresh basil
1 tablespoon fresh lemon juice
1 lemon, rind of, grated
1 cup packed grated parmesan cheese, plus
2 tablespoons grated parmesan cheese (about 3 ounces)
fresh basil sprig

Steps:

  • Bring 4 quarts water to boil in large pot over high heat.
  • Add rice and onion.
  • Boil until rice is just tender, about 16 minutes.
  • Drain, reserving 1/2 cup cooking liquid.
  • Mix parsley, butter, basil, lemon juice, and lemon peel in large bowl.
  • Add hot rice mixture, stir to melt butter.
  • Add reserved 1/2 cup cooking liquid and 1 cup cheese; stir.
  • Season with salt and pepper.
  • Sprinkle with 2 tablespoons cheese.
  • Garnish with basil sprigs and serve.

SAVORY HERB RICE



Savory Herb Rice image

"I got this recipe from the mother of one of my college roommates many years ago and filed it away," writes Suzy Mercker of Lawrenceville, Georgia. "I found it one night by accident and made it for dinner. Now it's a staple that I often serve with chicken, beef, pork...or even fish."

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 5 servings.

Number Of Ingredients 10

2 cups water
1 tablespoon butter
1 teaspoon chicken or 1/2 vegetable bouillon cube
1 cup uncooked long grain rice
2 tablespoons reduced-sodium soy sauce
1 teaspoon dried minced onion
1/2 teaspoon onion powder
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
Calories 178 calories
Fat3g fat (2g saturated fat)
Cholesterol6mg cholesterol
Sodium490mg sodium
Carbohydrate33g carbohydrate (0 sugars
Fiber1g fiber)
Protein4g protein. Diabetic Exchanges

Steps:

  • In a large saucepan, combine the water, butter and bouillon. Bring to a boil. Add remaining ingredients. Reduce heat; cover and simmer for about 15 minutes or until liquid is absorbed and rice is tender.

CREAMY RICE WITH PEAS AND HERBS



Creamy Rice With Peas and Herbs image

Make and share this Creamy Rice With Peas and Herbs recipe from Food.com.

Recipe From food.com

Provided by Boomette

Categories     White Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/4 cups white rice (basmati, jasmin)
1 1/2 cups frozen peas, unthawed
150 g boursin cheese (garlic and herb blends)
1/2 cup milk, warm
3 -4 tablespoons flat leaf parsley, chopped
2 -3 mint leaves, chopped (optional)
salt and pepper
Calories273.1
Fat1.7
SaturatedFat0.8
Cholesterol4.3
Sodium74.8
Carbohydrate55.7
Fiber4
Sugar2.5
Protein7.6

Steps:

  • Cook rice, follow the instruction on the package.
  • About 7 minutes, before the end of the cooking time, add frozen peas, mix and keep cooking.
  • When the rice is cooked, add remaining ingredients. Mix well. If needed, add more milk to obtain a good texture and a good taste. Serve immediately.

CREAMY RICE WITH PEAS AND MUSHROOMS



Creamy Rice with Peas and Mushrooms image

Serve this Creamy Rice with Peas and Mushrooms for a hearty holiday side dish. This Creamy Rice with Peas and Mushrooms is especially perfect because it takes just minutes to prepare and comes packed with delicious flavor.

Recipe From myfoodandfamily.com

Provided by My Food and Family

Categories     Home

Time 15m

Yield 8 servings, 2/3 cup each

Number Of Ingredients 9

1 small onion, chopped
1/4 cup KRAFT Zesty Italian Dressing
1 pkg. (8 oz.) fresh mushrooms, sliced
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup frozen peas
2 cups instant white rice, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 tsp. grated lemon zest
1/4 cup KRAFT Grated Parmesan Cheese
Calories200
Fat8 g
SaturatedFat4 g
TransFat0 g
Cholesterol20 mg
Sodium410 mg
Carbohydrate23 g
Fiber2 g
Sugar3 g
Protein8 g

Steps:

  • Cook and stir onions in dressing in large saucepan on medium-high heat 2 min. or until tender. Add mushrooms; cook 2 to 3 min. or until mushrooms are tender.
  • Add broth and peas; stir. Bring to boil.
  • Stir in rice and cream cheese; cover. Remove from heat. Let stand 8 min. Stir in lemon zest and Parmesan cheese.

RICE WITH PEAS



Rice With Peas image

Recipe From cooking.nytimes.com

Provided by Pierre Franey

Categories     dinner, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons butter
2 tablespoons finely chopped onion
1 cup rice
1 1/2 cups water
1 bay leaf
Salt to taste if desired
2 cups fresh peas or one 10-ounce package frozen peas
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Calories280
UnsaturatedFat2 grams
Carbohydrate48 grams
Fat6 grams
Fiber3 grams
Protein7 grams
SaturatedFat4 grams
Sodium504 milligrams
Sugar4 grams
TransFat0 grams

Steps:

  • Heat one tablespoon of the butter in a saucepan and add the onion. Cook, stirring, until wilted.
  • Add rice, water, bay leaf and salt and bring to the boil. Cover closely and cook exactly 17 minutes.
  • Meanwhile, if fresh peas are used, drop them into boiling salted water and cook one minute or less until tender. Do not overcook. Drain.
  • Heat the remaining one tablespoon of butter in a saucepan and add the fresh or frozen peas. Cook, briefly, stirring gently. Stir the peas into the rice and serve.

CREAMY RICE WITH LEMON, HERBS, AND PARMESAN



Creamy Rice with Lemon, Herbs, and Parmesan image

Recipe From epicurious.com

Categories     Rice     Side     Vegetarian     Quick & Easy     Parmesan     Lemon     Basil     Parsley     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

4 quarts water
2 cups arborio rice or medium-grain rice (12 to 13 ounces)
1 cup chopped onion
1/2 cup chopped fresh parsley
6 tablespoons (3/4 stick) butter, cut into small pieces, room temperature
1/4 cup chopped fresh basil
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1 cup (packed) plus 2 tablespoons grated Parmesan cheese (about 3 ounces)
Fresh basil sprigs

Steps:

  • Bring 4 quarts water to boil in large pot over high heat. Add rice and onion. Boil until rice is just tender, about 16 minutes. Drain, reserving 1/2 cup cooking liquid.
  • Mix parsley, butter, basil, lemon juice, and lemon peel in large bowl. Add hot rice mixture; stir to melt butter. Add reserved 1/2 cup cooking liquid and 1 cup cheese; stir. Season with salt and pepper. Sprinkle with 2 tablespoons cheese. Garnish with basil sprigs and serve.

SPRING PEA AND HERB RISOTTO



Spring Pea and Herb Risotto image

Made only in Greece, Graviera is a hard sheeps-milk cheese that becomes creamy when cooked. Its subtle sweetness and luxurious texture make this risotto stand out, but you can substitute Parmesan in a pinch.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 14

5 3/4 cups homemade or low-sodium store-bought chicken stock
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped (about 1/3 cup)
1 cup Arborio rice
1/2 cup dry white wine
1/2 cup shelled fresh peas (from about 8 ounces peas in pods)
3/4 cup freshly grated Graviera or Parmesan cheese, plus more for sprinkling
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh dill, plus sprigs for garnish
1 tablespoon chopped fresh oregano
1 teaspoon finely grated lemon zest
2 teaspoons fresh lemon juice
1/2 tablespoon unsalted butter
Freshly ground pepper, to taste

Steps:

  • Bring stock to a boil in a medium saucepan. Remove from heat.
  • Heat oil in a medium saucepan over medium heat. Add onion, and cook until translucent, 5 to 6 minutes. Add rice, and stir to coat with oil. Add wine, and cook, stirring frequently, until wine has been completely absorbed, about 2 minutes.
  • Add 1/2 cup of the hot stock, and cook, stirring constantly, until the stock has been completely absorbed and a wooden spoon drawn through rice leaves a trail. Continue stirring and adding stock, 1/2 cup at a time, waiting for each addition to be absorbed before adding the next, until you've added all but 1/4 cup of the stock. Rice will be just cooked through and still slightly firm in the center. (It should take 20 to 25 minutes.)
  • Stir in the peas, and cook until they are warmed through and risotto is creamy, about 5 minutes.
  • Remove from heat. Stir in cheese, parsley, dill, oregano, lemon zest and juice, butter, and remaining 1/4 cup stock. Season with pepper. Sprinkle with cheese, and garnish with dill sprigs.

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