Food Network Magazine - (02)February 2020

PAPPARDELLE WITH MUSHROOM RAGÙ

ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

Kosher salt

⅓ cup walnuts

1 pound cremini mushrooms

2 tablespoons extra-virgin olive oil

1 onion, chopped

Freshly ground pepper

2 cloves garlic, roughly chopped

1 tablespoon tomato paste

1 28-ounce can whole peeled tomatoes, crushed by hand

1 small sprig rosemary

1 8.8-ounce package pappardelle

¼ cup chopped fresh parsley

1. Bring a large pot of salted water to a boil. Meanwhile, pulse
   the walnuts in a food processor until finely chopped; remove to a
   small bowl. Add half the mushrooms to the food processor; pulse
   until finely chopped. Slice the remaining mushrooms.


2. Heat the olive oil in a large dutch oven over medium-high heat.
   Add the walnuts; cook, stirring, until toasted, about 2 minutes. Add
   the onion and chopped mushrooms and cook, stirring, until the
   mushrooms are dry, 5 minutes. Season with salt and pepper
   and cook until the mushrooms are browned, 2 to 3 minutes.
   Add the sliced mushrooms and garlic and cook until softened,
   3 to 5 minutes. Add the tomato paste and cook, stirring, until
   coated, about 1 minute. Add the crushed tomatoes, then rinse
   the empty can with ½ cup water and pour it into the pot. Add the
   rosemary and bring to a simmer. Cook, stirring, until the sauce
   thickens slightly, about 10 minutes.


3. When the sauce is almost ready, add the pasta to the boiling
   water and cook as the label directs for al dente, about 5 minutes.
   Using tongs, transfer the pasta to the sauce. Cook, tossing,
   until well coated. Stir in half the parsley and season with salt
   and pepper; remove the rosemary sprig. Divide the pasta among
   bowls and top with the remaining parsley.
   Per serving: Calories 450; Fat 14 g (Saturated 2 g); Cholesterol 33 mg;
   Sodium 927 mg; Carbohydrate 64 g; Fiber 6 g; Sugars 10 g; Protein 15 g

INSTANT POT CHICKEN

WITH RICE AND PEAS
ACTIVE: 20 min l TOTAL: 40 min l SERVES: 4

1 small onion, cut into large chunks
1 small red bell pepper, cut into large chunks
3 cloves garlic, roughly chopped
¼ cup chopped fresh cilantro stems,
plus 2 tablespoons chopped leaves
1½ tablespoons extra-virgin olive oil
Kosher salt
1½ pounds skinless, boneless chicken thighs,
cut into 2-inch chunks
1 cup long-grain white rice
⅔ cup low-sodium chicken broth
16 pimiento-stuffed olives, halved
1 packet (1½ teaspoons) Sazón seasoning mix with saffron
Freshly ground pepper
¾ cup frozen peas

1. Set an Instant Pot to sauté on high. Meanwhile, pulse the
   onion, bell pepper, garlic and cilantro stems in a food processor
   until chopped into small pieces. When the pot is hot, add the
   olive oil, then add the chopped vegetables and season with salt.
   Cook, stirring occasionally, until the liquid is evaporated and the
   vegetables are soft, 6 to 8 minutes.


2. Stir in the chicken, rice, chicken broth, olives, Sazón seasoning,
   ¾ teaspoon salt and a few grinds of pepper. Turn off the pot.
   Put on and lock the lid, making sure the steam valve is in the
   sealing position. Set the pot to pressure-cook on high for 5 minutes.


3. Meanwhile, put the peas in a small microwave-safe bowl.
   Microwave until heated through, about 1 minute.


4. When the time is up on the Instant Pot, let the pressure
   release naturally for 10 minutes, then carefully turn the steam
   valve to the venting position to release the remaining pressure.
   Turn off the pot and remove the lid. Fluff the rice and gently
   stir in the peas. Divide among bowls. Top with the cilantro leaves.

Per serving: Calories 490; Fat 14 g (Saturated 3 g); Cholesterol 160 mg;
Sodium 1,051 mg; Carbohydrate 50 g; Fiber 3 g; Sugars 3 g; Protein 40 g

VEGETARIAN

DINNER

JANUARY/FEBRUARY 2020 ●FOOD NETWORK MAGAZINE 55