Highest Rated
- Rich Tea Biscuits
(5 out of 5) - Preserved Figs (5 out of 5)
- Chicken With Grape Mustard Cream Sauce (5 out of 5)
- Turkey Ranchero (5 out of 5)
- Black Bean Dip 3 (5 out of 5)
- Steak Tartare 1 (5 out of 5)
- A&W Root Beer (5 out of 5)
- Spatzle (Spaetzle Noodles) (5 out of 5)
- Gahb Buttermilk Biscuits (5 out of 5)
- Fluffy Biscuits (5 out of 5)
Zuppa Di Riso E Pecorino Romano (Rice&Pecorin
Yields: 4 serving(s)
Ingredients
- 2/3 cup(s) arborio italian rice
- 5 ounce(s) pecorino romano cheese flaked
- 1 small cabbage; julienne
- 1 small onion; finely chopped
- 1 small carrot; finely chopped
- 1 celery stick; finely chopped
- 1 cl garlic; finely chopped
- Extra virgin olive oil
- Salt
- Fresh ground black pepper
Directions
- In a saucepan, saute the onion in a bit of oil over medium high heat until transparent.
- Then add the celery, carrot and garlic, and cook for 2 minutes.
- Add the cabbage and cook the vegetable mixture for a few minutes.
- Then cover with hot water, season with walt and pepper, and simmer uncovered for 45 minutes.
- Add the rice and cook for 15 minutes longer.
- Add the cheese, stir gently and turn off the heat immediately.
- Cover and let stand for 5 minutes before serving.
Rate this recipe: 
Loading ...Similar Recipes
- Ramen Pasta Salad
- Ribollita (Italian Vegetable Soup)
- Vegetable-Style Rarebit
- Shrimp And Vegetable Spring Rolls
- Live-Well Coleslaw For Supper And Subs
- Kimuchi
- Amana Coleslaw
- Zuppa Di Provolone (Provolone Cheese Soup)
- Vegetable Risotto (Mf)
- Sayur Lodeh (Curried Vegetables)
- Fried Rice 10
- Vegetable Soup (Zuppa Di Verdure)
- Seasoned Rice (Jamaican)
- Carrot Top And Rice Soup (Tuscan)
- Savoy Coleslaw
Leave a Comment