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A few years back I saw this wonderful recipe from Giada. I knew I had to try it, so savory and light at the same time. I love the mix of flavors in this dish. I've made this recipe both as a Main course and as a side dish, equally happy with it every time. This was from Giada's Grand mother (hence the Nonna part) I love family recipes - this one is worth recreating and sharing with yours! Enjoy Diane
Nonna's Shrimp & Rice
1 stick (4 ounces) unsalted butter, divided, at room temperature
2 cups parboiled long-grain rice, such as Uncle Ben's
3 1/2 cups chicken stock
2 teaspoons kosher salt
1 clove garlic, minced
2 pounds small shrimp, peeled and deveined
1/4 cup lemon juice*
1 tablespoon hot sauce
1 cup whipping cream
Freshly ground black pepper
salt to taste
2 small onions, diced*
2 ribs celery, chopped*
In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes.
In a large skillet, melt the remaining butter over medium heat. Add the onion, celery and cook, stirring frequently, for 8 minutes until aromatic - add garlic and cook 2 mins. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the cream and heat through. Season with salt and pepper, to taste
Recipe Adapted From: Giada deLaurentis
Photo by: Diane Baker for Canning and Cooking at Home
I am sharing a recipe today that comes from my Mom. I still don't know how she managed to have complete Dinners on the table every night with having 6 kids! Holidays and special occasions were even more scrumptious in our house thanks to her! This is her brown rice recipe - I don't have my own photo to show you but, this one I searched for is a great representation of her dish. I've been away from "Home" for over 18 years now and we miss a lot of the family "get-togethers" as we live far away... but, they do say "Home is in the Heart" and lots of times - I equate food dishes and their tastes with "Home" as well... like this savory rice dish that goes wonderfully with a Beef Main Course - This is a "make ahead" dish as the rice needs to plump up overnight. Enjoy ! Diane
Mom's Savory Brown Rice
1 stick butter (1/2 cup)
1 1/2 cups white rice
1 cup dry noodles (thinnest egg noodle)
1 can beef consomme (soup)
1 can french onion soup
2 cups water
Make this a day ahead (24 hours head) so that the rice can plump up from the liquids.
*Start with a pan large enough to hold 4 cups liquid.
Melt butter in pan, add rice and noodles. brown rice and noodles (keep stirring so it doesn't burn) Once rice is browned - add consomme and french onion soup along with water. let mixture simmer on low for about 1/2 hour - place in a lightly buttered casserole dish, cover and refrigerate overnight.
to heat: place a few pads of butter on top of casserole and Bake covered at 325 for 45 mins
(I uncover mine the last 10-15 mins) or until heated thru, stir, serve & Enjoy!
Recipe by: Phyllis C
Photos by: Diane Baker for Canning and Cooking at Home
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