Parmesan Pepper Rice Pilaf
This classic Italian pilaf is a wonderfully simple side dish. Uncooked rice is toasted in olive oil with red pepper flakes before being simmered in chicken broth. Once the liquid is absorbed, the rice is finished with a generous sprinkle of Parmesan cheese and fresh black pepper, creating a savoury and comforting accompaniment. The recipe is easily adaptable with the addition of fresh vegetables. It serves four people and is ready in about 25 minutes.
Ingredients
- 1 cup converted rice, uncooked (such as Uncle Ben's)
- 1 (14 ounce) can chicken broth
- 1 tablespoon olive oil
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup grated parmesan cheese
- fresh ground black pepper
Method
- Warm the olive oil in a medium saucepan.
- Introduce the crushed red pepper and the uncooked rice to the pan.
- Mix thoroughly to ensure the rice is coated in the oil.
- Continue cooking for a minute or two until the grains begin to turn translucent.
- Pour in the chicken broth and allow the mixture to reach a boil.
- Lower the heat, place a lid on the pan, and let it simmer for 20 minutes or until the broth is fully absorbed.
- Take off the lid and use a fork to fluff the cooked rice.
- Add the grated Parmesan cheese and a seasoning of fresh ground black pepper.
- Replace the cover briefly to allow the cheese to melt.
- The pilaf is now ready to be served.
Nutrition (per serving)
Sodium518800 mg
Recipe details
CategoryLow Cholesterol
Cuisineitalian
AuthorJillAZ
