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.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Rinse the rice under cold running water until the water runs clear. Drain well and set aside.

Step 2

In a medium saucepan or deep skillet, heat the butter and olive oil over medium heat until the butter is melted and foamy.

Step 3

Add the diced onion and sauté for 3-4 minutes, or until softened and translucent.

Step 4

Stir in the minced garlic and chopped sage leaves, cooking for an additional 1-2 minutes until fragrant.

Step 5

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.

Step 6

Pour in the chicken (or vegetable) stock, and season with salt and pepper. Stir to combine.

Step 7

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.

Step 8

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.

Step 9

Once the rice is done, remove it from the heat and let it sit, covered, for about 5 minutes.

Step 10

Fluff the rice with a fork, then stir in the grated Parmigiano-Reggiano cheese until well combined and creamy.

Step 11

Serve the rice pilaf topped with crispy prosciutto and, if desired, garnish with chopped fresh parsley for added freshness.

Nutrition Facts

Serving size	(1046.2g)

Amount per serving	% Daily Value*
Calories	1369.7

Total Fat 90.9g	0%
Saturated Fat 46.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 241.0mg	0%
Sodium 6679.8mg	0%
Total Carbohydrate 72.7g	0%
Dietary Fiber 4.3g	0%
Total Sugars 5.5g
Protein 79.4g	0%

Vitamin D 0IU	0%
Calcium 1552.1mg	0%
Iron 5.6mg	0%
Potassium 743.2mg	0%

*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.

Source of Calories

Fat: 57.4%

Protein: 22.3%

Carbs: 20.4%