Pistachio Cream And Pancetta Brown Rice Recipes

PISTACHIO CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the flour, walnuts, and butter and mix well. Press the mixture into the bottom of a 9 x 13 inch pan. Bake in the preheated oven until the nuts are fragrant and the crust is lightly browned, 20 to 30 minutes. Cool.
• Mix together the cream cheese, vanilla, confectioners' sugar, and 1 cup whipped topping. Beat well, and spread the filling over the cooled crust. Refrigerate for 1 hour.
• Mix the instant pudding with milk until thick. Spread the pudding over the cream cheese layer. Top with remaining whipped topping, sprinkle with nuts, and decorate with maraschino cherries.

PISTACHIO, CREAM AND PANCETTA BROWN RICE

Steps:

• Try this undeniably complex rice dish as a side with your next rotisserie chicken or make a batch as a unique lunch option for the week.
• Step 1 Prepare our Carolina® Whole Grain Brown Rice according to package directions.
• Step 2 Brown the finely trimmed pancetta and chopped onion in a large skillet over medium heat. Cook until the onion begins to brown, the process will take about 8 minutes.
• Step 3 Add half & half dairy and bring to boil.
• Step 4 Remove the skillet from heat. Add rice, cranberries, pistachios, salt and pepper. Stir until well blended. Serve right away, topping with more nuts and cranberries.

SICILIAN PASTA WITH CREAMY PISTACHIO SAUCE

Steps:

• Place the chopped pistachios in a dry pan and toast them until fragrant.
• Bring a large pot of salted water to a boil. Cook pasta until very al dente, about 2 minutes less than the suggested cooking time. Reserve some of the cooking water.
• Meanwhile, heat a skillet large enough to hold the pasta, on medium high heat. Add the cubed pancetta and cook, stirring, until it has rendered it's fat and is crisp, about 5 minutes. Transfer the pancetta to a bowl.
• Add the diced onion to the pan. Cook until soft, about 3 minutes. Stir in about 1/2 of the crushed pistachios and stir to coat.
• Pour in the cooking cream and cook on medium heat for 1 minute.
• Drain the pasta and add to the skillet. Stir in the reserved pancetta and toss to coat the pasta in the cream sauce.
• Add 2 tbsp. of grated cheese to create a creamier consistency. If the sauce is too thick, add a ladle or two of pasta water to thin it as necessary
• Serve immediately garnished with the remaining chopped pistachios and extra grated cheese at the table.

PARTY BROWN RICE WITH PISTACHIOS AND CRANBERRIES

Steps:

• Place the rice in a large skillet and toast over a high flame for 1 minute.
• Add the 6 cups chicken stock and cardamom and bring to rolling boil.
• Lower heat to simmer cover and cook for 30 to 45 minutes, or until the rice is tender.
• Set aside.
• Heat the oil in a large skillet over a high flame.
• Add the onions and brown sugar and saute for 2 minutes.
• Add the ginger and saute for 1 minute, then add the garlic and cranberries and cook for another 2 to 4 minutes, or until heated through.
• Add the rice, pistachio nuts, cardamom, and salt, to taste.
• Cook for 30 seconds, stirring constantly.
• Remove from the heat and stir in parsley and scallions.
• Serve immediately.

RICE WITH PISTACHIOS

Steps:

• Heat 1 tablespoon of the butter in a saucepan and add onion and garlic. Cook briefly, stirring, until wilted. Add nuts and rice and stir to blend.
• Add broth, salt and pepper, bay leaf and parsley sprigs and stir to blend. Bring to a boil. Cover and simmer for exactly 17 minutes.
• Uncover rice and remove bay leaf and parsley. Stir in the remaining tablespoon of butter with a fork.