Healthy Farro Fried "Rice" Recipe

Farro is an Italian variety of wheat with grains that turn tender and toothsome with cooking. It's often added to soups and risotto but works as a terrific substitute for rice in this easy stir-fry.

Recipe courtesy of Food Network Kitchen

Ingredients

1 cup farro
1 bunch scallions, sliced, white and green parts kept separate
2 cloves garlic, finely chopped
1-inch piece peeled fresh ginger, finely chopped
Pinch crushed red pepper
Kosher salt
Pinch sugar
1 tablespoon plus 1 teaspoon vegetable oil
1 medium carrot, thinly sliced
1 cup thawed frozen peas
1 cup bean sprouts
2 tablespoons low-sodium soy sauce
1 teaspoon toasted sesame oil
2 large eggs, lightly beaten

Directions

Bring a medium saucepan filled two-thirds full of water to a boil. Add the farro and cook until tender but still chewy, about 15 minutes. Drain well and cool. (This can be done one day ahead).

Combine the scallion whites, garlic, ginger, crushed red pepper, 1/2 teaspoon salt and sugar in a small bowl and keep near the stove top.

Heat 1 tablespoon of the oil in a large nonstick skillet or wok over medium-high heat. Add the carrot and cook, stirring constantly, until crisp-tender, about 2 minutes. Add the scallion white mixture and continue to stir fry until fragrant, about 30 seconds. Add the cooled farro, half the scallion greens, the peas, bean sprouts, soy sauce and sesame oil and stir fry until the farro is hot, about 2 minutes. Remove from the heat and transfer to a serving dish.

Wipe out the skillet, add the remaining 1 teaspoon of oil and place over medium-high heat. Add the eggs and a large pinch of salt; let cook undisturbed until the eggs begin to bubble up, then stir constantly, breaking the eggs up into small pieces, until they are cooked through, about 30 seconds. Scrape eggs over the farro and stir to incorporate. Sprinkle with the remaining scallion green and serve hot.

Copyright 2014 Television Food Network, G.P. All rights reserved.

Rice with peas (risi e bidi) recipe

This soupy risotto is traditionally offered to the ruler of Venice on St Mark’s feast day.

Serves 4
Preparation 15min
Cooking 30min
Skill level Easy

By
Phoebe Wood

Ingredients

1.2 L chicken stock
2 tbsp olive oil
1 garlic clove, finely chopped
1 onion, finely chopped
300 g (1⅓ cups) carnaroli rice (see Note)
80 ml (⅓ cup) dry white wine
180 g (1½ cups) fresh or frozen baby peas, blanched, refreshed
20 g butter
finely grated parmesan, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. 

Instructions

Drink match 2012 Stefano Massone Gavi Masera, Piedmont, Italy ($30)

Place chicken stock in a saucepan and bring to the boil, then reduce heat to low and keep at a gentle simmer.

Meanwhile, heat oil in a saucepan over medium-low heat. Add garlic and onion, and cook, stirring, for 4 minutes or until softened. Add rice and cook, stirring, for 1 minute to coat grains.

Add wine and cook for 1 minute or until completely absorbed. Gradually add hot stock one ladleful at a time, stirring occasionally, until stock has been absorbed. Repeat until only a ladleful of stock remains and rice is al dente; this will take about 20 minutes. Remove from heat. Stir through peas, butter and remaining stock, and season with salt and pepper. Serve scattered with parmesan.

Note
• Carnaroli rice, from delis and specialist food shops, is a risotto rice with short grains that produce a very creamy result. Substitute arborio.

Photography Chris Chen

As seen in Feast magazine, April 2014, Issue 30. For more recipes and articles, pick up a copy of this month's Feast magazine. 

Recipe related to Rice with peas (risi e bidi):

Caribbean Rice and Peas | Arroz Con Gandules (Rice and Pigeon Peas) | Fried rice with sausage, egg and peas | Tuna rice salad | Salmon & omelette fried rice | Warm chicken salad with coconut rice

Italian chicken with courgette rice recipe

The Rice Recipes Kitchen invites you to try Italian chicken with courgette rice Recipe. Get easy-to-follow rice recipes and learn how to make Italian chicken with courgette rice.

Serves 4
10 mins to prepare and 30 mins to cook
460 calories / serving
Healthy

Ingredients

1tbsp olive oil
4 chicken breasts
500g (1lb2oz) fresh Italian tomato & basil sauce
3 yellow peppers, sliced
300g (10oz) long grain white rice
2 courgettes (approx 300g/10oz), grated

Heat the oil in a large frying pan and brown the chicken on each side for 2-3 minutes until golden. Remove from the pan and set aside. Add the pepper to the pan and stir fry for 10 minutes until softened. Pour over the tomato sauce and bring to the boil. Place the chicken in an ovenproof dish and pour over the peppers & sauce. Transfer to the oven and bake for 15 minutes until the chicken is cooked through.

Meanwhile bring a pan of water to the boil, then add the rice and simmer for 15 minutes until tender. Stir through the courgette and serve with the chicken and peppers. 

From Tesco Realfood

More Rice Recipes:

Italian rice pie
Italian rice pudding cake recipe
Italian rice with chicken recipe
Italian Rice Recipe
Stuffed Peppers with Beef, Rice, Spinach and Cheese
How to make Salmon pea and dill risotto

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Artichoke and saffron risotto recipe

Photo: Artichoke and saffron risotto recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Artichoke and saffron risotto Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Artichoke and saffron risotto.

This creative take on Italian risotto is made with real saffron and marinated artichokes.

Preparation Time
15 minutes

Cooking Time
30 minutes

Ingredients (serves 8)

7 cups (1.75 litres) chicken or vegetable stock
1 tsp saffron threads
2 tbs extra virgin olive oil
50g butter
2 brown onions, finely chopped
2 garlic cloves, crushed
3 cups (660g) arborio rice
1 cup (250ml) dry white wine
6 marinated baby artichokes, halved
1 cup (80g) finely grated parmesan
Extra virgin olive oil, to serve

Method

Combine stock and saffron in a large saucepan over high heat. Bring to a simmer. Reduce heat to low; keep at a gentle simmer.

Heat oil and butter in a large, shallow saucepan over medium heat until butter melts. Add onion and garlic; cook, stirring, for 5 minutes or until onion softens. Add rice and cook, stirring, for 2 minutes or until rice grains appear glassy and coated in butter mixture.

Add wine and cook, stirring constantly, for 5 minutes or until all liquid is absorbed. Add stock, one ladleful (1/2 cup) at a time, stirring continuously until all liquid is absorbed before adding more. Cook for 20-25 minutes or until rice is tender yet firm to the bite and risotto is creamy. Remove from heat.

Add artichokes and parmesan and stir to combine. Taste and season with salt and pepper. Spoon among serving bowls. Drizzle with olive oil and serve immediately.

Source
Notebook: - July 2010, Page 148
Recipe by Sarah Hobbs
 
More Rice Recipes:

Smoked salmon & lemon risotto
Mushroom risotto
Soy sauce chicken
Kids' vegetable curry
Slow cooker Chinese pork braised with ginger, soy and sweet rice wine
Wild rice, pea, red and yellow tomato and orange salad

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Smoked salmon & lemon risotto recipe

Photo: Smoked salmon & lemon risotto recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Smoked salmon & lemon risotto Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Smoked salmon & lemon risotto.

Inspired by a risotto from London restaurant Ooze, smoked salmon may sound expensive for a midweek meal, but is no more costly than cooking with red meat

Easy
Serves 4
Prep 5 mins
Cook 20 mins 

Ingredients

1 onion , finely chopped
2 tbsp olive oil
350g risotto rice , such as Arborio
1 garlic clove , finely chopped
1½ l boiling vegetable stock
170g pack smoked salmon , three-quarters chopped
85g mascarpone lite
3 tbsp flat-leaf parsley , chopped
grated lemon zest , plus squeeze of juice
handful rocket 

Method

Fry the onion in the oil for 5 mins. Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 mins. Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.

Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest. Grind in some black pepper, but don't add salt as the salmon will be salty enough. Leave for 5 mins to settle, then taste and add a little lemon juice if you like. Serve topped with reserved salmon (roughly torn) and some rocket.

Nutrition Per serving

500 kcalories, protein 21g, carbohydrate 75g, fat 15 g, saturated fat 5g, fibre 4g, sugar 5g, salt 2.58 g

Recipe from Good Food magazine, April 2008.

More Rice Recipes:

Mushroom risotto
Soy sauce chicken
Kids' vegetable curry
Slow cooker Chinese pork braised with ginger, soy and sweet rice wine
Wild rice, pea, red and yellow tomato and orange salad
Butternut squash and chicken rogan josh

Save and share Smoked salmon & lemon risotto recipe

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Italian rice pudding cake recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Italian rice pudding cake recipe. Enjoy cooking easy rice dishes and learn how to make Italian rice pudding cake.

Take a globally prolific staple food such as rice, simmer it in an aromatic liquid with sugar until it is soft and creamy, add a few simple ingredients for taste or texture and the results vary, depending on where rice pudding is made.

Ingredients

3 cups of milk
3/4 cup of Italian rice (arborio, carnaroli or vialone nano)
4 eggs
1/2 cup of honey
30g of toasted pine nuts
30g of chopped macadamias
30g of peeled and chopped pistachios
30g of sultanas
30g of chopped, candied citrus peel
1 tsp of vanilla essence
1 lemon
2 tbsp of softened, unsalted butter

Method

Heat 3 cups of milk in a saucepan until it is almost boiling. Add 3/4 cup of Italian rice (arborio, carnaroli or vialone nano), reduce to a simmer, cover and cook, stirring occasionally, for about 30 minutes until the rice is soft and creamy. Remove from the saucepan and cool.

Meanwhile, preheat the oven to 170C.

Beat 4 eggs with 1/2 cup of honey and stir into the cooled rice. Stir in 30g each of toasted pine nuts, chopped macadamias, peeled and chopped pistachios, sultanas and chopped, candied citrus peel. Add a teaspoon of vanilla essence, the grated zest of a lemon and 2 tablespoons of softened, unsalted butter and stir well.

Place in a floured and buttered 25cm cake tin and bake for 50-60 minutes until the cake is set.

Cool a little before unmoulding. Keeps well sealed in a container in the fridge for up to a week.

Serves 8-10.

Source: The Sydney Morning Herald Saturday January 13, 2007

Italian rice pie recipe - Rice pudding with raisin & cinnamon syrup - Apricot & orange rice pudding

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Italian rice pie - Italian rice pie recipe

Wonderful recipe for Italian rice pie. These colourful wedges are a summer freezer stand-by for a picnic or easy family meal.


Preparation Time 30 - 70 minutes
Cooking Time 60 minutes

Ingredients (serves 6)

1 tbs olive oil
1 brown onion, finely chopped
100g sliced prosciutto, cut into thin strips
2 garlic cloves, crushed
220g (1 cup) arborio rice
375ml (1 1/2 cups) salt-reduced chicken stock
150g (1 cup) frozen peas
Olive oil, to grease
100g semi-dried tomatoes, coarsely chopped
40g (1/2 cup) finely grated parmesan
3 eggs, lightly whisked
1/3 cup shredded fresh basil
1/3 cup chopped fresh continental parsley
Baby rocket leaves, to serve
Balsamic vinaigrette, to serve

Method

1.Heat the oil in a large heavy-based saucepan over medium heat. Add the onion, prosciutto and garlic and cook, stirring occasionally, for 5 minutes or until the onion softens slightly.

2.Add the rice and stock. Cover and bring to a simmer. Reduce heat to low. Cook, covered, for 10 minutes. Remove from heat. Place the peas on top of the rice. Set aside, covered, for 5 minutes. Use a fork to separate the grains and combine. Set aside, covered, for a further 5 minutes. Transfer to a large bowl. Set aside for 20 minutes to cool.

3.Preheat oven to 180°C. Brush a round 20cm (base measurement) cake pan with oil to lightly grease. Line the base and side with non-stick baking paper. Add the tomato, parmesan, egg, basil and parsley to the rice mixture and stir until well combined. Season with pepper. Spoon the rice mixture into the lined pan. Use the back of a spoon to smooth the surface.

4.Bake in oven for 40-45 minutes or until the pie is set and light golden. Set aside in the pan for 10 minutes to stand before turning out onto a chopping board. Cut into wedges. (To freeze, see note.)

5. Divide the wedges among serving plates. Top with the rocket leaves and drizzle over the balsamic vinaigrette to serve.

Notes
To freeze: At the end of step 4, line a shallow airtight container with plastic wrap, allowing the sides to overhang. Arrange the wedges between pieces of non-stick baking paper in the lined container. Place in the fridge, uncovered, for 3-4 hours to chill. Fold over the plastic wrap and seal. Label, date and freeze for up to 3 months.

To thaw: Place individual portions in the fridge overnight or until thawed.

To reheat: Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the pie wedges on the lined tray and cover with foil. Bake in oven for 15 minutes. Remove the foil and bake for a further 5 minutes or until heated through. Continue from step 5.

Source
Good Taste - December 2007, Page 136
Recipe by Alison Roberts

Italian rice with chicken recipe - courgette rice with feta & olives - asian brown rice pie

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Rice Recipe: Risotto with squash & sage

Recipe for rice. Angela's ultimate version of the Italian classic is lower in fat but still wonderfully creamy.

Serves 4
Preparation time 35 mins
Cook time 30 mins
Vegetarian

Ingredients
700g piece of butternut squash
2l low-salt vegetable stock (I used Kallo)
4 slices dried porcini mushroom
2½ tbsp olive oil
1 onion , finely chopped
2 garlic cloves , finely chopped
6 sage leaves, finely chopped (plus extra leaves to garnish)
2 thyme sprigs
350g carnaroli rice (or arborio rice)
100ml dry white wine
handful flatleaf parsley , chopped
50g Parmesan , grated
2 tbsp light mascarpone

Method
1. Halve the squash lengthways, then scoop out the seeds. Peel, then cut the flesh into about 2.5cm pieces. Pour the stock into a pan, add the porcini, then bring to a gentle simmer.
2. Heat 2 tbsp of the oil in a heavy, wide pan. Add the onion, garlic, sage, thyme and squash, then gently fry for about 10 mins until the squash is almost tender, stirring occasionally, so it doesn't stick or burn. With the heat on medium, tip the rice into the squash. Keep stirring for 3-4 mins to toast it without colouring. Pour in the wine and stir everything for 1 min.
3. Start to add the hot stock (leaving the porcini behind) - this process should take 18-20 mins, so put a timer on if it helps. Stir in 1½ ladles and adjust the heat so it simmers. Keep stirring and scraping down the sides. Once the first lot of stock has been absorbed, add another ladleful, continuing to stir to keep the risotto creamy. Continue adding and stirring in a ladleful of stock as each previous one is absorbed (it's ready for more when you drag the spoon across the bottom of the pan and it leaves a clear line).
4. As the last of the stock goes in (keep a little back) check if the rice is ready - it should be soft with a bit of chew in the middle - and the consistency fluid. Season with pepper.
5. Take the pan off the heat. Add a splash of the stock to keep the risotto moist, scatter over the parsley and half the Parmesan, then spoon on the mascarpone. With the lid on, let the risotto sit for 3-4 mins to rest.
6. Meanwhile, heat the remaining oil in a small frying pan. Add the sage leaves, then fry for a few secs until starting to colour. Transfer to kitchen paper with a slotted spoon to drain. Spoon the risotto into bowls, then scatter over the rest of the Parmesan and the crisp sage leaves.

NUTRITION PER SERVING
517 kcalories, protein 15g, carbohydrate 85g, fat 15 g, saturated fat 5g, fibre 5g, salt 0.37 g

Recipe from Good Food magazine, March 2009.

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Oven-baked red pepper risotto

An easy version of the Italian rice dish, with none of the stirring. The leftovers are great too

Easy
Serves 4
Prep 5 mins
Cook 30 mins
Vegetarian, Egg-free, Low-fat

Ingredients

1 tbsp oil
1 onion , chopped
300g risotto rice
100ml white wine (optional, or use more stock)
400g can chopped tomatoes
200g frozen roasted peppers
500ml vegetable stock
handful flat-leaf parsley , chopped
parmesan , to serve (optional)

Method

1. Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan, then fry the onion for a few mins until softened. Turn up the heat, tip in the rice, stir, then fry for 1 min more. Pour in the wine, if using, stirring until absorbed, then pour in the tomatoes, peppers and 400ml of the stock. Cover and bake in the oven for 25 mins until the rice is tender and creamy.

2. Stir in the remaining stock and parsley, season and scatter with Parmesan, if you like.

Try

Use up leftovers - Red risotto cakes with bacon

Chill risotto overnight, then shape handfuls into burger shapes. Dip into seasoned flour, then beaten egg, and finally breadcrumbs to coat. Fry in a little oil in a non-stick frying pan for 4 mins each side, then serve with crispy bacon and salad.

Nutrition per serving

334 kcalories, protein 9g, carbohydrate 70g, fat 4 g, saturated fat 1g, fibre 0g, salt 1.36 g

Recipe from Good Food magazine, October 2008.

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Italian Rice Recipe

Bring a bit of Italy to the table without the usual pasta and sauce. This colorful side dish recipe blends fluffy rice, fresh spinach and roasted red peppers. The amount of garlic can be adjust to fit your personal taste.

PrepTime: 15 min.

Ingredients - serves 4:

2 garlic cloves, minced
2 teaspoons olive oil
8 cups fresh spinach (about 10 ounces), chopped
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups hot cooked rice
1/2 cup chopped roasted sweet red peppers

Directions:

In a large nonstick skillet, saute garlic in oil for 1 minute. Stir in spinach. Cover and cook for 3-4 minutes or until tender; drain well. Add the vinegar, salt and pepper. Stir in the rice and red peppers until combined. Cook and stir until heated through.
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Courgette rice with feta & olives recipe

A simple recipe to prepare Italian vegetarian rice dish that you can make in one pan.

Easy - Serves 4 - Ready in 25-35 minutes - Vegetarian

Ingredients

100g feta cheese , crumbled
handful of pitted black olives , roughly chopped
3 tbsp flat leaf parsley , roughly chopped
4 tbsp olive oil
1 large onion , finely chopped
3 courgettes , roughly sliced
250g risotto rice , such as arborio
1l hot vegetable stock
140g petits pois

Method
Mix together the feta, olives, parsley and 2 tbsp of the olive oil.

Heat remaining oil in a large, deep pan. Tip in onion, sizzle gently for 5 minutes until softened. Add courgettes, soften for a couple of minutes, then stir in rice.

Pour in a ladleful of stock and stir until all the liquid has been absorbed. Add another ladle of stock and repeat until all the stock has been used, adding petit pois a couple of minutes before the last ladle. Simmer until rice is tender and juices creamy. Ladle into bowls, then scatter over feta and olive crumble.

Nutrition Per serving

436 kcalories, protein 14g, carbohydrate 57g, fat 18 g, saturated fat 5g, fibre 5g, salt 2.11 g

Recipe from Good Food magazine, May 2004.

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Italian rice with chicken recipe

If you like rice and chicken, this Italian recipe is for you! This one-pan dish is simple, but really looks the business when you're trying to impress.

Easy - Serves 2 - Prep 10 mins - Cook 30 mins

Ingredients

• 2 tbsp olive oil
• 2 skinless boneless chicken breast fillets or 4 boneless thighs, cut into strips
• 1 red onion , cut into 8 wedges
• 2 orange peppers , halved, deseeded and sliced thickly
• 1 garlic clove , crushed
• 100g long grain rice
• 400g can chopped tomatoes
• 300ml chicken stock
• 4 tbsp ready-made pesto (you'll find long-life jars on the shelves with pasta sauces or more expensive fresh pots in the chiller cabinet)

Method

• Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large, shallow ovenproof pan, add the chicken and cook for 3-4 mins until golden all over. Remove from pan and set aside.
• Add the onion and peppers, and cook for 3 mins or until lightly golden. Tip in the garlic and fry for a min. Stir in the rice, then the tomatoes, stock and reserved chicken. Turn up the heat and bring to the boil before transferring to the oven to cook, uncovered, for 20 mins. Season to taste and drizzle over the pesto before serving.

Nutrition Per serving

620 kcalories, protein 49g, carbohydrate 62g, fat 22 g, saturated fat 5g, fibre 6g, salt 1.5 g

Recipe from Good Food magazine, October 2005.

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