(53) Parmesan-Basil Rice Pilaf

2 new recipes on tap tonight. The first is this rice pilaf. It has lots of potential, but I didn't love it as written.

What was right about it - the texture was GREAT! Think risotto creamy.... YUM!

What was wrong about it - I admit, I don't love green peas. I'll eat them, but they're not my favorite. So they really didn't need to be in there. The dried basil was all wrong - next time FRESH FRESH FRESH. I also would put another clove of garlic in next time. The cheese flavor wasn't super strong, so I would also top it with a few shaves of good strong parmesan!

I will make this recipe again, but with some tweaks! Anyway, here it is!

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Parmesan-Basil Rice Pilaf

Yield: 6 servings (serving size: 1 cup)
Source: Cooking Light Magazine, November 1996

1 teaspoon olive oil
1 teaspoon bottled minced garlic
2 cups uncooked long-grain rice
1/2 cup water
2 (14 1/4-ounce) cans fat-free chicken broth
1 cup frozen green peas, thawed
1/2 cup (2 ounces) preshredded fresh Parmesan cheese
1/4 cup chopped green onions
1/2 teaspoon dried basil
1/4 teaspoon pepper

Heat oil in a large saucepan over medium-high heat. Add garlic; sauté 30 seconds or until lightly browned. Add rice; cook 2 minutes, stirring constantly. Stir in water and broth; bring to a boil.

Cover; reduce heat to medium-low. Cook 20 minutes or until liquid is almost absorbed. Remove from heat; fluff with a fork. Add remaining ingredients, tossing well.

Nutritional Information
Calories: 305 (10% from fat), Fat: 3.5g (sat 1.7g,mono 1.3g,poly 0.2g), Protein: 12.7g, Carbohydrate: 53.9g, Fiber: 2.2g, Cholesterol: 6mg, Iron: 2.3mg, Sodium: 179mg, Calcium: 144mg

(5) Gnocchi with Turkey, Peas, and Mushrooms

This was a quick, flavorful, and very filling dinner! It had zip but was not overly spicy. My turkey came from the freezer so it was a little dry, but even still, the meal was great. Next time I make this, I'll double the mushrooms (I love mushrooms!).

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Gnocchi with Turkey, Peas, and Mushrooms

Source: Cooking Light Magazine, December 2007
Yield: 4 servings (about 1 1/2 cups each)

CL Comments: "I like the convenience of packaged gnocchi. You could also substitute a small pasta, like farfalle or orecchiete, in a pinch." - Caitlyn Hurley, Morristown, Tennessee

Ingredients:
Cooking Spray
2 garlic cloves, minced
1 pound ground turkey breast
1/4 tsp crushed red pepper
1/4 tsp ground red pepper
3/4 tsp salt, divided
1 (8-ounce) package sliced cremini mushrooms
1 (10-ounce) package frozen petite green peas, slightly thawed
1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
1/4 cup (1 oz) grated fresh Parmesan cheese
1 Tablespoon chopped fresh basil

Preparation:

1) Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic and turkey to the pan; cook 5 minutes or until turkey is no longer pink, stirring to crumble. Add crushed red and ground red peppers; cook 1 minute. Spoon turkey mixture into a bowl.

2) Recoat pan with cooking spray; return pan to medium-high heat. Add 1/2 teaspoon salt and mushrooms to pan; saute 5 minutes. Stir in peas; cook 1 minute. Stir in turkey mixture; cook 3 minutes or until thoroughly heated. Cover and set aside.

3) Bring a large saucepan of water to a boil. Add gnocchi to pan; cook just until gnocchi begin to float. Drain gnocchi, reserving 1/2 cup cooking liquid. Combine turkey mixture, remaining 1/4 teaspoon salt, 1/2 cup cooking liquid, and gnocchi in a large bowl; toss well. Sprinkle with cheese and basil. Serve warm.

Nutritional Information:

Calories: 383 (28% from fat), Fat: 11.8g (sat 6.4g, mono 3.2g, poly .3g), Protein: 37.4g, Carbohydrate: 32.g, Fiber: 4.5g, Cholesterol: 72mg, Iron: 3mg, Sodium: 817mg