Rice Pilaf with Sage Parmigiano and Prosciutto
Elevate your side dish game with this irresistibly savory Rice Pilaf with Sage Parmigiano and Prosciutto. This recipe transforms simple ingredients into a symphony of flavors with its buttery, herbaceous base of fresh sage and garlic, perfectly toasted long-grain rice, and a rich chicken-stock infusion. Melted Parmigiano-Reggiano cheese adds a creamy, tangy touch, while golden strips of crispy prosciutto provide a luxurious, salty crunch. The aromatic combination creates a dish that is as comforting as it is refined. Ready in just 45 minutes and easy to make, this pilaf is perfect as a sophisticated companion to roast chicken or salmon, or as a standalone star. Top with fresh parsley for a vibrant finishing touch. With keywords like "sage rice pilaf," "Parmigiano-Reggiano recipes," and "prosciutto rice dish," this recipe is sure to entice home cooks searching for something indulgent yet easy to prepare.
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Recipe Information
Ingredients
- 1 cup Long-grain white rice
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 small Yellow onion, finely diced
- 2 cloves Garlic cloves, minced
- 8 leaves Fresh sage leaves, chopped
- 2 cups Chicken stock (or vegetable stock)
- 0.5 cup Parmigiano-Reggiano cheese, grated
- 3 slices Prosciutto, sliced into small strips
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Rinse the rice under cold running water until the water runs clear. Drain well and set aside.
In a medium saucepan or deep skillet, heat the butter and olive oil over medium heat until the butter is melted and foamy.
Add the diced onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and chopped sage leaves, cooking for an additional 1-2 minutes until fragrant.
Add the rinsed rice to the pan and stir to coat each grain with the butter and oil mixture. Toast the rice for about 2 minutes, stirring frequently.
Pour in the chicken (or vegetable) stock, and season with salt and pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and simmer for about 18-20 minutes, or until the rice is tender and the liquid is absorbed.
While the rice cooks, heat a small non-stick skillet over medium heat. Add the prosciutto strips and cook until crisp, about 2-3 minutes. Set aside on a paper towel to drain excess oil.
Once the rice is done, remove it from the heat and let it sit, covered, for about 5 minutes.
Fluff the rice with a fork, then stir in the grated Parmigiano-Reggiano cheese until well combined and creamy.
Serve the rice pilaf topped with crispy prosciutto and, if desired, garnish with chopped fresh parsley for added freshness.
Nutrition Facts
Calories |
1370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.9 g | 117% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 6680 mg | 290% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.5 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1552 mg | 119% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 743 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
