Provolone Rice Recipes

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INSALATA DI RISO



Insalata di Riso image

Provided by Giada De Laurentiis

Time 35m

Yield 8 servings

Number Of Ingredients 15

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon kosher salt
1 teaspoon dried oregano
4 cups cooked long-grain white or brown rice
1/3 pound prosciutto cotto, ham or prosciutto crudo, diced (about 1 1/2 cups)
1/3 pound provolone cheese, diced (about 1 cup)
3 jarred roasted red peppers, diced (about 1 cup)
1 cup frozen peas, thawed
1 cup chopped pitted kalamata olives
1 teaspoon kosher salt
1 bulb fennel, diced small
One 6.7-ounce jar oil-packed tuna, drained, optional
1/2 cup chopped fresh basil, optional
4 hard-boiled eggs, peeled and quartered, optional

Steps:

  • For the dressing: In a large bowl, whisk together the olive oil, vinegar, salt and oregano.
  • For the salad: To the dressing, add the cooked rice, prosciutto, cheese, peppers, peas, olives, salt, fennel and tuna and basil if using. Toss well to coat in the dressing. Allow to sit at room temperature for 15 minutes to let the flavors marry. Top with the hard-boiled eggs if using and serve.

WW SCALLOP SAUTE' OVER RICE



Ww Scallop Saute' over Rice image

This recipe came from a WW Cookbook from the 80's, long before points. It is easy to make and YUMMY to eat. I changed the margarine for light butter. I also added the zest from a lemon aand capers.

Provided by Luvs 2 Cook

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

4 teaspoons light butter
2 cups sliced mushrooms
8 medium scallions, cut into 1 inch pieces
4 garlic cloves, minced
1 lb bay scallop
4 tablespoons dry sherry
2 tablespoons grated parmesan cheese
2 teaspoons grated parmesan cheese
2 teaspoons lemon juice
1 lemon, zest of
2 teaspoons capers
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon red pepper flakes (optional)
2 ounces provolone cheese, shredded
cooked brown rice

Steps:

  • Heat butter in skillet unti it bubbles and is hot.
  • Add mushrooms, scallions, and garlic. Saute, stirring constantly, for about 4 minutes.
  • Add scallops and saute 3 minutes.
  • Stir in sherry, Parmesan cheese, lemon juice and zest, capers, and seasonings. Bring mixture to a boil.
  • Sprinkle with provolone cheese, cover, and cook until cheese is melted (about 2 minutes). Do not over cook, scallops will be tough.
  • Serve over rice.

Nutrition Facts : Calories 273.2, Fat 8.5, SaturatedFat 4.8, Cholesterol 55.4, Sodium 578.1, Carbohydrate 9.8, Fiber 1.2, Sugar 2.1, Protein 26.1

PROVOLONE RICE



Provolone Rice image

This is a recipe I received in an email newsletter. My family & I love rice dishes and this is a great one!! Plus, it is easy to prepare!!

Provided by Missy Merrill

Categories     Rice

Time 25m

Yield 4

Number Of Ingredients 5

1 cup risotto rice (Arborio rice)
1 1/2 tablespoons butter
2 1/2 tablespoons basil, fresh,chopped
6 ounces provolone cheese, grated
salt and pepper

Steps:

  • Bring a medium saucepan of water to a boil.
  • Add the rice.
  • Reduce the heat and cook until tender (about 20 minutes).
  • Drain.
  • Return to the pan and toss in the remaining ingredients.
  • Mix well.
  • Serve warm.

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