Venetian Rice And Peas Recipes

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JAMAICAN RICE AND PEAS



Jamaican Rice and Peas image

This quick one-pot version of Jamaican rice and peas opts for kidney beans, with a kick from Scotch bonnet peppers and red pepper flakes.

Provided by In the Kitchen with Iesha

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 40m

Yield 8

Number Of Ingredients 15

2 cups uncooked jasmine rice
1 tablespoon olive oil
3 cloves garlic, minced
3 green onions, chopped
3 sprigs fresh thyme leaves
1 (28 ounce) can kidney beans, drained
2 cups chicken stock
1 (14 ounce) can coconut milk
1 Scotch bonnet pepper, stemmed
1 tablespoon salt
1 teaspoon brown sugar
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
½ teaspoon ground allspice
½ teaspoon cayenne pepper

Steps:

  • Rinse rice in a fine strainer.
  • Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
  • Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.

Nutrition Facts : Calories 391.1 calories, Carbohydrate 60.1 g, Cholesterol 1.5 mg, Fat 13 g, Fiber 9.3 g, Protein 10.7 g, SaturatedFat 9.6 g, Sodium 1385.8 mg, Sugar 1.1 g

VENETIAN RICE AND PEAS



Venetian Rice and Peas image

Provided by Paul Grimes

Categories     Quick & Easy     Dinner     Parmesan     Pea     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10

5 cups reduced-sodium chicken broth
1 garlic clove
1 medium onion, quartered
1/4 pound sliced pancetta
2 (2- by 1-inch) strips lemon zest
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter, divided
1 (10-ounce) box frozen baby peas
1 cup Arborio rice
1/3 cup grated parmesan

Steps:

  • Bring broth to a simmer in a saucepan, then keep at a simmer.
  • Meanwhile, turn on a food processor and drop in garlic, processing until finely chopped. Turn off processor, then add onion and pancetta and pulse until finely chopped.
  • Cook onion mixture with zest in oil and 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat, stirring once or twice, until onion is softened and just beginning to turn golden, about 6 minutes.
  • Cook peas in broth 2 minutes. Strain broth into onion mixture, reserving peas, then stir in rice. Cook, covered, over high heat, stirring once after 5 minutes, until rice is al dente, 10 to 12 minutes. Stir in peas, cheese, remaining tablespoon butter, and 1/4 teaspoon pepper.

RISI E BISI (VENETIAN-STYLE RICE AND PEAS) RECIPE



Risi e Bisi (Venetian-Style Rice and Peas) Recipe image

"Risi e bisi" ("rice and peas") is a very classic Venetian recipe, traditionally made with peas from the towns of Lumignano or Borso del Grappa.

Provided by Danette St. Onge

Categories     Dinner     Entree     Lunch     Side Dish     Soup

Time 40m

Yield 4

Number Of Ingredients 11

1 1/2 pounds fresh green peapods
5 tablespoons unsalted butter
1 small onion, peeled and minced
2 ounces unsmoked pancetta (or guanciale, diced - if you can't find either, you can substitute prosciutto or salt pork)
1 1/2 cups Vialone Nano rice (or arborio)
1/3 cup dry white wine
6 cups vegetable broth
1/4 cup finely chopped fresh parsley leaves
1/2 cup freshly grated Grana Padano cheese
Fine sea salt, to taste
Ground white pepper, to taste

Steps:

  • Shell the peas and discard the shells. Rinse and drain the peas well and set them aside.
  • Melt 2 tablespoons of the butter in a large, heavy-bottomed skillet over medium heat and saute the onion until softened and transparent, about 5 to 8 minutes. Add the pancetta and continue cooking until lightly browned, about 5 minutes more.
  • Add the shelled peas and 1/2 cup of the broth. Continue cooking until the peas are just tender, about 5 to 10 minutes.
  • Add the rice and cook over medium-high heat, stirring with a wooden spoon, until it's well coated, then splash in the wine.
  • Cook, stirring, until the wine has been absorbed, then add a ladle of the broth. Cook until most of the broth has been absorbed. Repeat until rice is firm but tender, about 20 minutes.
  • Remove from heat and add any remaining broth, as necessary, to bring the consistency to that of a thick soup.
  • Season to taste with salt and pepper. Stir in the parsley, grated cheese, and the remaining 3 tablespoons of butter until melted.
  • Serve hot with additional grated cheese, for sprinkling on top.

Nutrition Facts : Calories 513 kcal, Carbohydrate 42 g, Cholesterol 70 mg, Fiber 5 g, Protein 17 g, SaturatedFat 16 g, Sodium 1613 mg, Sugar 10 g, Fat 30 g, ServingSize 4 servings, UnsaturatedFat 0 g

VENETIAN RICE



Venetian Rice image

This is a great dish when you want a change from potatoes. It is one of my family's favorites.-Nita Cinquina, Surprise, Arizona

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 10

1 medium onion, chopped
3 tablespoons butter
1 cup uncooked long grain rice
1 can (14-1/2 ounces) chicken broth
1 cup water
1 teaspoon dried basil
1/2 teaspoon seasoned salt
Dash pepper
2/3 pound fresh or frozen peas, thawed
2 tablespoons grated Parmesan cheese

Steps:

  • In a large saucepan, saute onion in butter until tender. Add the rice; saute until golden brown, about 5 minutes. , Stir in the broth, water, basil, seasoned salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender (some liquid will remain). , Stir in peas. Remove from the heat; cover and let stand for 5 minutes. Stir in cheese.

Nutrition Facts : Calories 221 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 544mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

RISI E BISI (VENETIAN RICE AND PEAS)



Risi E Bisi (Venetian Rice and Peas) image

Risi e Bisi (rice and peas) is a classic Italian dish. In the past, it was prepared only on the feast days decreed by Venice's ruler, the Doge.

Provided by Member 610488

Categories     Long Grain Rice

Time 4h

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups uncooked long grain rice
1 cup onion, chopped
3 garlic cloves, minced
1 slice bacon, chopped into small pieces
1 teaspoon olive oil
1 (15 ounce) can reduced-sodium chicken broth
1 (15 ounce) can reduced-sodium vegetable broth
1/3 cup water
1 teaspoon italian seasoning
1 teaspoon dried basil
1/2 cup frozen peas, thawed
1/3 cup parmesan cheese, grated

Steps:

  • Saute rice, onions, garlic and bacon in a skillet with the olive oil until bacon is done, about 5 minutes, stirring occasionally.
  • In saucepan, mix the broths with the water and bring to a boil. Add the Italian seasoning and basil.
  • Add both mixtures to slow cooker. Cover and cook on low 2-3 hours, until liquid is absorbed.
  • Stir in peas. Cover and cook 30 minutes more. Stir in cheese.

Nutrition Facts : Calories 178.9, Fat 2.8, SaturatedFat 1.1, Cholesterol 4.3, Sodium 100.1, Carbohydrate 32, Fiber 1.2, Sugar 1.4, Protein 6

VENETIAN RICE AND PEAS (RISI E BISI)



Venetian Rice and Peas (Risi E Bisi) image

Make and share this Venetian Rice and Peas (Risi E Bisi) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Rice

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

6 cups chicken broth or 6 cups vegetable broth
1/4 cup olive oil
1 yellow onion, finely chopped
2 cups arborio rice
2 cups partially thawed frozen peas (or fresh peas)
2 tablespoons finely chopped fresh flat leaf parsley
salt
fresh ground pepper
1/2 cup grated parmesan cheese
2 tablespoons unsalted butter

Steps:

  • In a saucepan, bring the broth to a gentle simmer over medium heat.
  • Decrease heat to low and maintain a simmer.
  • In a large saucepan, warm the olive oil over medium heat.
  • Add the onion and sauté until tender and golden, about 8 minutes.
  • Add the rice and cook, stirring, until the rice is hot, about 2 minutes.
  • Add a ladleful of broth and stir until the broth is absorbed.
  • Continue to add broth a ladleful at a time, stirring and allowing it to be absorbed before adding more, for about 10 minutes.
  • Adjust the heat, as needed so the liquid is absorbed rapidly.
  • Stir in the peas and parsley and season with salt and pepper.
  • Resume adding the broth a ladleful at a time and stirring until the rice is tender yet firm to the bite, 8-10 minutes.
  • If you run out of broth before the rice is ready, add hot water.
  • The finished rice should be loose and flowing.
  • Remove from the heat, cover, and let stand for 20 minutes.
  • Uncover, stir in the cheese and butter, and serve.

Nutrition Facts : Calories 469.3, Fat 17.2, SaturatedFat 5.6, Cholesterol 17.5, Sodium 925.1, Carbohydrate 61.9, Fiber 4.2, Sugar 3.8, Protein 15.1

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