Rice With Fresh Sage Recipes

Steps:

• Rice -- Cook the rice according to directions. I like to cook in chicken broth for extra flavor, but by all means, water will work just fine.
• Note: If entertaining, I replace 1/2 cup of the chicken broth with white wine to even give the dish more flavor, but for every day I don't. Also if you have kids you may or may not want to. That is up to you. The wine adds a great flavor to the dish however.
• Apples and Onions -- as the rice cooks which will take about 20-30 minutes heat up a small skillet on medium heat and melt the butter. Saute the onions and apples on medium for 5 minutes until soft but not over cooked. Add in the apple jelly, sage, salt and pepper.
• Mix -- When the rice is done, combine the rice with the apple mixture and it is ready to enjoy. If you want, garnish with a teaspoon of butter to mix in and even make the dish richer in flavor.

Steps:

• Melt the 4 tablespoons butter in a 3- to4-quart heavy saucepan over medium heat.
• When the butter is foaming, scatter the sage leaves in the pan and heat for a minute or so, just until they are sizzling.
• Pour in 5 cups of hot water or stock, and stir in the salt.
• Increase the heat, and bring the liquid to a boil, then stir in the rice and bring back to a boil.
• Cover the pan, and lower the heat so the water is bubbling gently.
• Cook for 13 to 14 minutes, then check the rice for doneness; at this point, stir in the scallions, to cook for the last minute or two, until the rice is creamy and al dente.
• When the rice is fully cooked, turn off the heat, drop in the butter pieces, and stir vigorously until thoroughly incorporated.
• Stir in the 1/2 cup of grated cheese, spoon the riso into warm pasta bowls, and serve immediately, passing additional grated cheese at the table.

Steps:

• Recommended equipment: A heavy saucepan, such as enameled cast iron, 10 inches wide, and 3- to- 4- quart capacity, with a cover Melt the 4 tablespoons butter in the saucepan over medium heat. When the butter is foaming, scatter the sage leaves in the pan and heat for a minute or so, just until they are sizzling. Pour in 5 cups of hot water or stock, and stir in the salt. Raise the heat, and bring the liquid to the boil, then stir in the rice and bring back to the boil. Cover the pan, and lower the heat so the water is bubbling gently. Cook for 13 or 14 minutes, then check the rice and adjust the consistency if needed. At this point, too, stir in the scallions, to cook for the last minute or two, until the rice is creamy and al dente. When the rice is fully cooked, turn off the heat, drop in the butter pieces, and stir vigorously until thoroughly amalgamated. Stir in the ½ cup of grated cheese, spoon the riso into warm pasta bowls, and serve immediately, passing additional grated cheese at the table.

Steps:

• Melt butter in saucepan and stir in the sage. Turn off heat and let sit.
• In another sauce pan heat broth to boiling; add rice and lower heat.
• Simmer, covered until rice is tender, 15 to 20 minutes.
• Put rice into serving dish and toss with sage butter and Parmesan.