Rice And Artichoke Phyllo Triangles Recipes

Steps:

• Heat oven to 400°F. Line large cookie sheet with foil or cooking parchment paper; lightly spray foil or paper with cooking spray. In medium bowl, mix all ingredients except pastry and half-and-half.
• On lightly floured surface, roll 1 sheet of pastry into 12x9-inch rectangle, trimming edges if necessary. Cut into twelve 3-inch squares.
• Place 1 tablespoon artichoke mixture on each square. Lightly brush edges with half-and-half. Fold pastry over filling to make triangles. Crimp edges with fork to seal. Place on cookie sheet. Repeat with remaining pastry and artichoke mixture. Brush tops of triangles with half-and-half. Refrigerate 20 minutes.
• Bake 20 to 25 minutes or until golden brown. Serve warm.

Steps:

• Place tart shells on a baking sheet. In a small bowl, combine the remaining ingredients; spoon into tart shells., Bake at 350° until lightly browned, 10-15 minutes. Serve warm. Freeze option: Freeze cooled baked pastries in freezer containers, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 350° oven until heated through.

Steps:

• Using a coffee filter set over a bowl, drain the ricotta. Discard liquid and set ricotta aside.
• In a 2-quart saute pan over medium heat, melt butter. Add parsley, creamed spinach, pepper, and nutmeg and cook for 5 minutes. Add ouzo and simmer for another 5 minutes. Remove from heat and stir in ricotta and feta cheeses and the pepperoncini. Let cool and then refrigerate for 20 minutes or more.
• Preheat oven to 375 degrees F.
• In the meantime, roll out the phyllo dough and, starting from the long side, cut sheets into 2-inch wide strips. Cover with a paper towel and a slightly dampened kitchen towel. Take 3 strips and brush the top sheet lightly with olive oil. Top with 1 teaspoon of filling, placed 1/2-inch above the bottom corner. Fold into a triangle shape and repeat as though folding into a flag. Repeat. Arrange triangles seam side down on a cookie sheet lined with parchment paper. Lightly brush triangles with olive oil and bake for 20 minutes or until golden brown. Cool slightly and transfer to a serving platter. Freeze leftover phyllo dough for other uses.

Steps:

• To cook the black rice, combine with 2 cups water in a saucepan, add salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 to 40 minutes, until all of the liquid has been absorbed by the rice. Remove from the heat, remove the lid from the pan and place a dish towel over the pan, then return the lid. Let sit for 10 to 15 minutes.
• To trim the artichokes, fill a bowl with water and add the juice of 1/2 lemon. Cut the stems off the artichokes and, with a sharp knife, cut away the tops - about 1/2 inch from the top for baby artichokes. Rub the cut parts with the other half of the lemon. Break off the tough outer leaves until you reach the lighter green leaves near the middle. With a paring knife, trim the bottom of the bulb right above the stem by holding the knife at an angle and cutting around the artichoke, until you reach the light-colored flesh beneath the tough bottoms of the leaves. Cut in quarters and cut away the chokes. Place in the bowl of acidulated water until ready to cook.
• Put your stock or broth into a saucepan and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned.
• Drain the artichoke hearts and pat dry. Heat the oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add the onion and salt to taste, and cook gently until tender, 3 to 5 minutes. Add the artichoke hearts and the garlic and stir for 2 to 3 minutes, until the artichoke hearts are beginning to color.
• Stir in the arborio rice and thyme and stir until the grains become separate and begin to crackle. Add the wine and cook, stirring, until the wine has just about evaporated and been absorbed by the rice. Stir in enough of the simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the rice is almost dry and stirring often, for about 20 minutes. When the rice is tender all the way through but still chewy, it is done. Add pepper, taste and adjust seasoning.
• Mince the parsley and lemon zest together, and add to the risotto with the black rice, along with another ladleful or two of stock and freshly ground pepper. Simmer, stirring often, for 5 minutes. Remove from the heat, add another small ladleful of stock and a teaspoon or two of lemon juice, and stir in the cheese if using. Serve right away, in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.