Mediterranean Rice-Stuffed Escarole

Mediterranean Rice-Stuffed Escarole
Photo by Paul Grimes

Ingredients

  • 3 tablespoons capers
  • ½ cup pine nuts
  • 1 large egg
  • 1/3 cup golden raisins
  • 2 garlic cloves
  • 5 tablespoons extra-virgin olive oil
  • ¾ cup Arborio rice
  • + 3 more ingredients
    • 1 cup grated Parmigiano-Reggiano
    • 1 large head escarole (1 1/4 pound)
    • 1 12-ounce jar roasted red peppers

Preheat oven to 400°F with rack in upper third. Quarter escarole lengthwise, leaving base attached, and rinse well. Cook in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water) 6 minutes. Drain and cool. Meanwhile, bring 1 quart water to a boil with 1 1/2 teaspoons salt in...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network