Category:  Pastas, Rice & Legumes (Beans & Grains)

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Stuffed Bell Peppers

In Meats, Pastas, Rice & Legumes (Beans & Grains) On June 8, 2025 0 Comments

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Active prep time (to make filling): 20 minutes
Inactive prep time (for baking peppers): 25-30 minutes
Serves: 4

Ingredients:
1 to 1-1/2 cups cooked basmati rice (per manufacturer’s directions), set aside to cool
4 tablespoons olive oil
8 ounces dark ground turkey or ground beef
1 small yellow onion, peeled and finely minced
1 medium carrot, peeled and finely minced
1/2 of a medium zucchini, finely minced
2 whole peeled tomatoes (canned), puréed in a blender
Salt, ground black pepper, to taste
4 tablespoons olive oil
2 red bell peppers, cut in half vertically, stems discarded
One glass or porcelain baking dish (to hold 4 bell pepper halves)
Fresh basil leaves, for garnish

Prepare the Filling:
1. After you have cooked the rice and set it aside to cool, in a 4-quart saucepot, heat the olive oil (DO NOT LET IT SMOKE).

2. When oil is hot, add the ground turkey or beef; using a wooden spoon, break up the meat.

3. On medium-high heat, cook and stir the meat, breaking it up, for about 3 to 5 minutes.

4. When meat has turned brown, stir in the minced onion, carrot and zucchini; stir and cook on medium for about 2 minutes or until onion is translucent.

5. At this point, stir in the puréed tomatoes; cook on medium-low heat for about 8 to 10 minutes. The ground meat mixture has finished cooking when the liquid has reduced slightly.

6. When cooked, stir ½ teaspoon salt and ¼ teaspoon ground black pepper; taste and adjust seasonings, if needed.

7. Preheat oven to 375°F and transfer the meat mixture to a glass or porcelain bowl; let it cool until it is slightly warm.

Fill and Bake the Peppers:
1. Using a large spoon, gently stir 1 cup of the cooked rice into the meat mixture; add 1 tablespoon olive oil and gently mix.

2. Taste the rice/meat mixture; if needed, adjust salt and pepper level. If you want to add more rice, you can add the remaining ½ cup.

3. Spoon the rice/meat filling in each of the four (4) red bell pepper halves. When stuffed, the peppers/filling should have rounded tops. If there is leftover filling, it can be reheated the next day and enjoyed by itself.

4. Add the remaining 3 tablespoons olive oil to the baking dish.

5. Place each stuffed pepper half (pepper-side down) in oiled baking dish.

6. Cover the baking dish with foil and place on an oven rack which is set at center of preheated oven.

7. Bake the stuffed peppers for 25 minutes.

8. After 25 minutes, using a small spoon, scoop out filling at center of one pepper; taste. If it is hot, peppers are ready to be served. If not, bake for an additional 5-6 minutes.

9. Serve the Stuffed Peppers with a green salad or other vegetable side dish. Garnish with basil leaves.
Wine Pairing: Sauvignon Blanc (white), Cabernet Sauvignon (red).
Text & Photograph ©2025 Nancy DeLucia Real

Tortellini al Pesto

In Pastas, Rice & Legumes (Beans & Grains) On May 5, 2025 0 Comments

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Prep time: 10-15 minutes
Serves: 4

Treat a mom to this easy Italian classic – Tortellini al pesto!

Ingredients:
One pound (16 ounces) cheese or meat tortellini – found in refrigerated section of your local supermarket
1 teaspoon salt
3/4 cup of your favorite premade pesto sauce
Grated Parmigiano Reggiano or Pecorino Romano cheese (optional)

Directions:
1. In a 4-quart saucepot, bring water to a boil.

2. When water boils, stir in the tortellini and 1 teaspoon salt; cook per manufacturer’s directions.

3. Meanwhile, using a spoon, transfer the pesto sauce from the jar to a 4-quart glass or porcelain bowl.

4. When tortellini are cooked, drain them in a colander.

5. Transfer drained tortellini to bowl with pesto; toss with two serving spoons.

6. Serve the tortellini al pesto in individual dishes.

7. Ask guests to add grated cheese to tortellini (optional).

Wine Pairing: Chardonnay (white), Cabernet Sauvignon (red).
Text & Photograph ©2025 Nancy DeLucia Real

Pasta with Roasted Squash & Peas

In Holidays, Pastas, Rice & Legumes (Beans & Grains) On November 22, 2024 0 Comments

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Prep time: 10 to 12 minutes (for the squash) and 8 to 10 minutes (for the pasta)
Serves: 4

This pasta dish is perfect for a Fall meal, especially for your Thanksgiving dinner. You can make this as a first course (smaller portion) or it can serve four as a main dish. Pasta with Roasted Squash and Peas fuse together and delight the palate. Enjoy!

Ingredients:
4 cups pre-cut butternut squash (3/4-inch pieces are best), rinsed and drained
3/4 teaspoon salt
ground black pepper, to taste
1/3 cup extra virgin olive oil
1 pound rotini or other short pasta variety (E.g., substitute with penne or rigatoni)
1 teaspoon salt
3/4 cup fresh or frozen peas
parsley, basil or mint leaves (for garnish)
extra olive oil (to finish the dish at the end)
Grated Parmigiano Reggiano or Pecorino Romano cheese
Fresh Italian flat parsley leaves or basil leaves
Crushed, dried or fresh pepperoncino chiles

Directions for Broiling the Squash:
1. Turn on the oven broiler element (this is the top grill that turns red).

2. In the meantime, place the drained squash in a 4-quart bowl and toss together with the salt, ground black pepper and olive oil.

3. Transfer the squash to an oiled 18-inch X 12-inch baking sheet (lined with aluminum foil, if desired. DO NOT LINE WITH PARCHMENT AS THE BROILER WITH BURN IT).

4. Place the baking sheet with the squash on an oven rack that is set six inches below the top broiler.

5. Broil the squash for 6 minutes or until slightly charred.

6. After 6 minutes, toss the squash and broil it for an additional 6 minutes.

7. Taste the squash – it should be “al dente” or crunchy-tender. If needed, broil the squash for an additional 1 to 2 minutes.

8.Transfer the roasted squash to a glass or porcelain bowl; set aside.

Directions for the Pasta:
1. Bring a 4 to 6-quart saucepot filled with water to a boil.

2. When water boils, add one pound of pasta to it; add 1 teaspoon salt and stir.

3. Cook the pasta for 8 minutes; after 8 minutes, taste the pasta.

4. After 8 minutes, add the peas to the pasta in boiling water.

5. If needed, cook pasta for an additional 2 to 4 minutes, tasting it after every 2 minutes until it is “al dente” or crunchy-tender.

6. Drain the pasta/peas in a colander; return drained pasta/peas to the saucepot.

7. Toss in the roasted squash.

8. Taste the pasta and adjust salt, black pepper and extra virgin olive oil levels.

9. Serve immediately and garnish with parsley or basil.

10. Ask guests to add their own grated cheese and peperoncino chiles.
Text & Photograph ©2024 Nancy DeLucia Real

Dill & Fava Rice (Vegan)

In Fun Foods, Pastas, Rice & Legumes (Beans & Grains) On September 7, 2023 0 Comments

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Prep time: 20 minutes
Cooking time: 8 minutes (boil rice) and 15-20 minutes (cook rice with dill)
Serves: 6 to 8

Here’s my favorite Persian-inspired rice recipe – I love it because of the rich aroma emanating from the dill weed as it cooks. The fava beans and saffron add such rich flavors to this beautiful side dish!

Ingredients:
2 cups basmati rice (rinsed 3 to 4 times in cold water & drained)
2 teaspoons salt
1/2 teaspoon Persian saffron threads
2 cups frozen fava beans (also called, broad beans)
2 cups chopped fresh dill weed
4 tablespoons vegetable oil (preferably safflower or sunflower oil)

Directions for Boiling Rice & Fava Beans:

1. Place the washed and drained rice in an 8-cup saucepot; add 6 cups cold water.

2. Cover the saucepot and bring rice to a boil; uncover and add 2 teaspoons salt.

3. Cook the rice for 6 minutes.

4. After 6 minutes, taste the rice (it should be al dente or crunchy-tender. If it’s still too hard, cook rice for 1 to 2 more minutes.

5. Using a large, fine-meshed colander, drain the rice.

6. Rinse the rice once under cold water; set the rice in colander over a bowl to drain & cool.

Assembling the Rice with Dill & Fava Beans:

1. Meanwhile, in a small saucepot or kettle, boil 1 cup of water.

2. Transfer boiled water to a pyrex or stainless steel bowl & mix with saffron threads.

3. Set water & saffron aside; the water will look dark yellow or orange.

4. When water has turned dark yellow or orange from the saffron, strain the water into a separate Pyrex or stainless steel bowl.

5. Gently transfer about 1 cup of the cooked & drained rice to the bowl with saffron water; set aside.

6. In a 12-inch, nonstick skillet, add 1/4 cup vegetable oil.

7. Gently spread about 1/3 of the boiled rice evenly over oil at bottom of skillet.

8. Follow with 1/2 of amount of fava beans and 1/2 of amount of chopped dill weed.

9. Continue assembling 1/3 layer of rice, followed by remaining fava beans and dill weed, as above.

10. The rice mound should end with the remaining 1/3 of white rice at the top.

11. Drain the saffron rice and scatter it evenly over the white rice at top of mound.

Finishing the Dill & Fava Rice:

1. Cover the rice in skillet and cook on low heat for 15 minutes.

2. After 15 minutes, using a flat spatula, check bottom of rice. If it is does not look golden brown yet, cook rice on medium-low heat for an additional 5 minutes.

3. Using the spatula, check bottom of rice once more – it should be golden brown.

4. Using a large ladle, scoop rice onto a serving platter; set crispy rice bottom separately on another platter.

5. Serve Dill & Fava Rice immediately as a side dish to meat, poultry, fish or as part of a vegetarian feast!
Text & Photograph ©2023 Nancy DeLucia Real

Shrimp & Saffron Risotto

In Pastas, Rice & Legumes (Beans & Grains) On April 4, 2023 0 Comments

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It doesn’t get any easier than this – make a delicious Shrimp & Saffron Risotto with few ingredients! Don’t forget to pair it with chilled Chardonnay or Sauvignon Blanc wine. Buon appetito!

Prep time: 10 minutes
Cooking time: 25-30 minutes
Serves: 4

Ingredients:
3 tablespoons extra virgin olive oil
1/3 cup minced shallot
1-1/2 cups Arborio rice, rinsed in cold water & drained
1 cup dry white wine
1-1/2 to 2 quarts (6 to 8 cups) chicken broth
0.0070 oz. (0.100 grams) ground saffron (about 1/8 teaspoon)
16 large or jumbo shrimp, raw, shelled & deveined

Directions:
1. In an 8-quart sauce pot, heat the oil.

2. When oil is hot (but does not smoke), add the minced shallot;

3. Using a wooden spoon, stir-fry on medium heat until shallot is clear.

4. Stir in the rice; stir until uniform.

5. Add 1 cup white wine to rice mixture; stir on medium-low heat until it has almost dried out.

6. Next, add one ladle of the chicken broth; stir continuously until liquid is almost all absorbed (spoon should leave a path at bottom of pot).

7. Stir in the saffron.

8. Continue adding chicken broth, one ladle at a time, stirring continuously, until rice has almost cooked through.

9. At this point, add the shrimp; stir continuously until rice has cooked through (do not overcook shrimp or it will have a tough texture).

10. Add salt, to taste; serve risotto in individual bowls.

11. Top each bowl with 4 shrimp and 1 sprig of basil or parsley.
Wine Pairing: Chardonnay or Sauvignon Blanc).
Text & Photograph ©2023 Nancy DeLucia Real