RICE-PASTA PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 28m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toast 1/2 cup broken spaghetti in a pot over medium-high heat with 2 tablespoons butter. Stir in 1 cup rice; add 2 cups chicken broth, 1 cup water, 2 garlic cloves and 1 teaspoon salt. Boil 3 minutes, then stir, cover and simmer 15 minutes. Let sit 5 minutes; fluff with a fork and smash the garlic. Stir in some butter and cilantro.
RICE PASTA
MY FRIEND shared this recipe with me several years ago. It is a good side dish that compliments chicken, pork and beef. It's a big hit whenever I serve it.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a small saucepan, melt butter. Add rice and noodles; cook and stir for 3-4 minutes or until lightly browned. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and broth is absorbed.
Nutrition Facts : Calories 297 calories, Fat 12g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 737mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
SPAGHETTI RICE
This recipe comes to you from Mr. Food. I saw it on tv a few years ago and just recently ran across it. I have made it several times and we always enjoy it. Mr. Food says this is a great make ahead dish, and that it freezes well.
Provided by KTs Mom
Categories Spaghetti
Time 27m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, heat 3 tablespoons oil over medium high heat.
- Add mushrooms and onions and saute until lightly browned; remove from skillet and set aside.
- Heat the remaining tablespoon of oil in the skillet and brown spaghetti over medium-low heat.
- (Be careful--it browns quickly).
- Remove the skillet from the heat and return mushrooms and onions to the skillet.
- Add the remaining ingredients, mixing well.
- Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes, or until all the liquid is absorbed.
Nutrition Facts : Calories 660.9, Fat 14.3, SaturatedFat 2.3, Cholesterol 1.6, Sodium 1154.3, Carbohydrate 108.3, Fiber 3.8, Sugar 3.4, Protein 22.6
SPAGHETTI-STYLE RICE
I keep the ingredients for this quick and easy casserole on hand so I can put it together at a moment's notice. It tastes like lasagna gut with rice instead of noodles.-Robin King, Klamath Falls, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine all ingredients. Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 375° for 15 minutes; stir. Bake 10 minutes longer or until rice is tender.
Nutrition Facts : Calories 508 calories, Fat 26g fat (13g saturated fat), Cholesterol 98mg cholesterol, Sodium 821mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein.
PASTA METHOD FOR BOILING RICE
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 1
Steps:
- Bring a large pot of water to a boil, then add rice. Lower to a simmer and cook, stirring occasionally, until rice is cooked through, about 11 minutes. Drain rice and return to the same pot. Cook rice over very low heat, stirring constantly, until excess water has evaporated, about 1 minute. Fluff with a fork and serve.
SPAGHETTI (RICE COOKER)
This is the perfect solution to a pasta-lover who lives without a stove top. I cooked this recipe in my rice cooker. This entire recipe cost around $0.35 a person. I made this in my 6-cup rice cooker.
Provided by Phil Dosa
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Break spaghetti in half to fit in Rice Cooker and cover with water.
- Add salt.
- Press Cook until pasta tastes soft.
- Drain pasta.
- Add mushroom, chicken and sauce.
- Continue on cook for 5 minutes.
- Top with cheese.
BAY SCALLOP PASTA WITH TOMATOES
Serve with a simple salad, some crusty French bread, a glass of wine, and you'll have an awesome date night or special dinner at home. Sprinkle with Parmesan cheese, if desired.
Provided by lutzflcat
Categories Seafood Pasta
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add linguine and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes, or according to package instructions. Drain pasta, reserving 1/4 cup pasta water, and set aside.
- Wipe out the pot, and heat 2 tablespoons olive oil over medium heat. Add tomatoes, stirring occasionally, and cook until they start to burst, 5 to 7 minutes; crush some with the back of a spoon. Stir in white wine, olives, red pepper flakes, salt, and pepper; reduce heat and simmer for 2 to 3 minutes.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add scallops all at once, coating with oil; don't move or shake the pan for 1 minute. Gently flip the scallops, and cook until firm and opaque, 1 to 2 minutes more. Add garlic to the skillet and cook until fragrant, about 30 seconds. Do not overcook scallops.
- Add the pasta to the tomato mixture, toss to coat, and add reserved pasta water, if necessary. Divide the pasta mixture evenly among 4 shallow bowls and top with the scallops. Lightly drizzle with more olive oil, if desired, garnish with parsley, and serve.
Nutrition Facts : Calories 664.3 calories, Carbohydrate 92.7 g, Cholesterol 37.5 mg, Fat 16.2 g, Fiber 5.3 g, Protein 35.4 g, SaturatedFat 2.4 g, Sodium 338.5 mg
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