Rice Noodles With Broccoli Almond Pesto Recipes

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RICE NOODLES WITH BROCCOLI-ALMOND PESTO



Rice Noodles with Broccoli-Almond Pesto image

Rice noodles have a pleasing nutty flavor. Use this pumped-up pesto to top eggs, beans, and whole grains.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 8

1 head broccoli, florets and sliced stems
6 tablespoons sliced toasted almonds
1/4 cup fresh basil leaves
1 clove garlic, minced
2 tablespoons lemon juice
6 tablespoons olive oil
Coarse salt and pepper
8 ounces medium rice noodles

Steps:

  • Bring a medium pot of well-salted water to a boil. Cook broccoli florets and stems until bright green and just tender, about 2 minutes. Remove with a slotted spoon and let cool slightly. (Reserve water.) Roughly chop 1 cup cooked florets; set aside. In a blender, puree remaining florets, almonds, basil, garlic, and lemon juice. Add olive oil. Season with salt and pepper; set aside.
  • Return water to a boil and cook rice noodles, according to package instructions. Reserve 1 cup cooking water, drain noodles, and return to pot. Toss with pesto, adding reserved pasta water until creamy. Top each bowl with chopped florets, small basil leaves, and remaining almonds. Season with pepper.

Nutrition Facts : Calories 512 g, Fat 28 g, Fiber 6 g, Protein 10 g, SaturatedFat 3 g

RICE AND NOODLE PILAF WITH TOASTED ALMONDS



Rice and Noodle Pilaf with Toasted Almonds image

Provided by Ruth Cousineau

Categories     Pasta     Rice     Side     Thanksgiving     Vegetarian     Quick & Easy     Almond     Winter     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

1/2 stick unsalted butter
1 cup orzo
1 1/2 cups long-grain white rice
2 (4-inch) strips lemon zest
1 Turkish bay leaf or 1/2 California
1 (3- to 4-inch) cinnamon stick
5 1/2 cups water
1/2 cup whole almonds with skins (2 1/2 ounces), toasted and coarsely chopped

Steps:

  • Melt butter in a 4- to 5-quart heavy pot over medium heat and stir in orzo. Cook, stirring frequently, until orzo is golden, about 5 minutes. Add rice, stirring until coated with butter, then add zest, bay leaf, cinnamon stick, water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Bring to a boil, uncovered, then cover tightly and cook over low heat until water is absorbed and rice and orzo are tender, 25 to 30 minutes. Remove from heat and let stand, covered, 5 minutes.
  • Fluff pilaf with a fork and spoon into a bowl, discarding zest, bay leaf, and cinnamon stick. Serve pilaf with almonds sprinkled on top.

RICE NOODLES WITH CHICKEN & BROCCOLI



Rice Noodles With Chicken & Broccoli image

Altered this from http://www.food.com/recipe/thai-rice-noodles-with-chicken-and-asparagus-179966 to better suit the taste of my family.

Provided by Coraniaid

Categories     Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

3/4 lb rice noodles
3 tablespoons vegetable oil
1 teaspoon garlic powder
1/2 lb white button mushrooms
1 1/2 lbs boneless skinless chicken breasts, thinly sliced
1 1/2 tablespoons sriracha sauce
1 1/2 tablespoons fish sauce
3 tablespoons soy sauce
1 1/2 tablespoons brown sugar
1 lb broccoli floret

Steps:

  • Slice chicken.
  • Clean and slice mushrooms.
  • Heat oil in skillet on medium.
  • Place rice noodles into bowl & cover with very hot water.
  • Add garlic and mushrooms to skillet & cook until mushrooms are almost tender (~3 minutes).
  • Add fish sauce and chicken to skillet.
  • Fry until chicken is done.
  • Add soy sauce, sriracha and brown sugar. Stir until sugar is dissolved.
  • Add Broccoli.
  • Drain Noodles.
  • Transfer chicken/broccoli mixture out of pan (leaving juices) & add noodles to pan.
  • Fry noodles for 3-4 minutes.
  • Add noodles to chicken/broccoli mixture & toss.
  • Serve hot.

RICE NOODLES WITH CILANTRO PESTO



Rice Noodles with Cilantro Pesto image

The cilantro blended with the rice noodles gives this pesto pasta dish an Asian feel.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 8

2 teaspoons salt, plus more for water and pine nuts
2 cups fresh cilantro leaves (1 bunch)
1 tablespoon freshly squeezed lime juice (1/2 lime)
5 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon unsalted butter, room temperature
Freshly ground pepper
3 tablespoons pine nuts
8 ounces wide rice noodles or fresh or dried fettuccine

Steps:

  • Bring a large saucepan of generously salted water to a boil. Combine cilantro, lime juice, olive oil, 1 tablespoon butter, 2 teaspoons salt, and pepper to taste in the bowl of a food processor, and puree. Remove from the food processor, transfer to a small bowl, and set cilantro pesto aside.
  • Melt remaining teaspoon butter in a small saute pan over medium-high heat. Add pine nuts; cook, tossing until golden brown, about 1 minute. Sprinkle with salt, and transfer to a paper towel to drain. Set aside.
  • Cook noodles until al dente, about 2 minutes. Drain in a colander. Transfer to a large bowl. Add the cilantro pesto; toss, and garnish with pine nuts.

NOODLES WITH PESTO, PARMESAN AND BROCCOLI



Noodles with Pesto, Parmesan and Broccoli image

Provided by Aviva Goldfarb

Categories     Onion     Pasta     Sauté     Quick & Easy     High Fiber     Parmesan     Broccoli     Summer     Bon Appétit     Maryland

Yield Makes 4 to 6 servings

Number Of Ingredients 8

1 16-ounce package wide egg noodles
1/4 cup olive oil
1 large onion, chopped
3 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
8 cups broccoli florets (from about 4 large stalks)
1 cup grated Parmesan cheese
3/4 cup purchased pesto

Steps:

  • Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles, reserving 1 cup cooking liquid.
  • Heat olive oil in heavy large pot over medium heat. Add onion, garlic and dried red pepper and sauté until onion is translucent, about 5 minutes. Add broccoli and 1/4 cup reserved noodle cooking liquid. Cover pot and cook until broccoli is crisp-tender, about 4 minutes. Add noodles, 1/2 cup Parmesan cheese and pesto. Toss until noodles are evenly coated, adding remaining reserved liquid by tablespoonfuls if mixture is dry. Season to taste with salt and pepper. Transfer mixture to large bowl. Sprinkle with remaining 1/2 cup Parmesan cheese.

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