Ingredients with Measurements:
- 1 cup Arborio rice
- 1 cup chickpea flour
- 3 cups water
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
Special equipment needed:
- Large pot
- Wooden spoon
- Loaf pan
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 5 minutes until softened.
2. Add the rice to the pot and stir to coat with the onion and garlic mixture. Cook for 2-3 minutes until the rice is slightly toasted.
3. In a separate bowl, whisk together the chickpea flour, water, salt, pepper, cumin, and paprika until smooth.
4. Slowly pour the chickpea flour mixture into the pot with the rice, stirring constantly to prevent lumps from forming.
5. Reduce the heat to low and continue stirring the mixture for 20-25 minutes until it thickens and pulls away from the sides of the pot.
6. Preheat the oven to 375°F.
7. Grease a loaf pan with olive oil and pour the panissa mixture into the pan. Smooth the top with a spatula.
8. Bake the panissa for 30-35 minutes until golden brown on top.
9. Remove the panissa from the oven and let it cool for 10-15 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 50-60 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 180
Fat: 5g
Carbohydrates: 28g
Protein: 6g
Fiber: 3g
Substitutions for ingredients:
Arborio rice can be substituted with any short-grain rice. Chickpea flour can be substituted with any other type of bean flour.
Variations:
Add diced vegetables such as bell peppers or zucchini to the onion and garlic mixture for added flavor and nutrition.
Tips and tricks:
Stir the panissa mixture constantly to prevent lumps from forming. Use a wooden spoon to prevent scratching the pot.
Storage instructions:
Store leftover panissa in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat panissa in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve panissa on a platter with a drizzle of olive oil and a sprinkle of chopped fresh herbs such as parsley or basil.
Garnishes:
Sprinkle chopped fresh herbs such as parsley or basil on top of the panissa for added flavor and color.
Pairings:
Panissa pairs well with grilled vegetables or a simple green salad.
Suggested side dishes:
Serve panissa with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
If the panissa is too dry, add a splash of water or vegetable broth to the mixture. If the panissa is too wet, increase the cooking time in the oven.
Food safety advice:
Make sure to cook the panissa thoroughly to prevent any foodborne illnesses.
Food history:
Panissa is a traditional dish from the Piedmont region of Italy. It is made with rice and chickpea flour and is often served as a side dish or appetizer.
Flavor profiles:
Panissa has a nutty and slightly sweet flavor with a creamy texture.
Serving suggestions:
Serve panissa as a side dish or appetizer with a drizzle of olive oil and a sprinkle of fresh herbs.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A