MEDITERRANEAN RICE-STUFFED ESCAROLE
Provided by Ian Knauer
Categories Bake Vegetarian Dinner Parmesan Bell Pepper Escarole Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- 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 a medium saucepan. Add rice and parboil, uncovered, 10 minutes (rice will not be tender). Reserve 1/2 cup cooking liquid, then drain rice in a sieve.
- Cook pine nuts in 1/4 cup oil in a 12-inch heavy skillet over medium heat, stirring, until pale golden, about 3 minutes. Add garlic and cook, stirring, until it begins to brown, about 1 minute. Add peppers, raisins, capers, 1/2 teaspoon pepper, and 1/4 teaspoon salt and cook, stirring occasionally, until raisins begin to plump, about 3 minutes. Remove from heat and add rice. Cool slightly, then stir in egg and 1/4 cup cheese.
- Cut off and discard base from 1 escarole quarter, then gently spread leaves to create a 4-inch-wide area. With base end nearest you, place one fourth of rice mixture in center of bottom half of escarole. Fold base of leaves over rice, then fold in sides and roll up rice in escarole. Put, seam side down, in a 2-quart flameproof shallow baking dish, then repeat with remaining escarole and rice.
- Drizzle with reserved cooking liquid and remaining tablespoon oil, then sprinkle with remaining 3/4 cup cheese. Cover tightly with foil and bake until rice is tender, about 30 minutes.
- Remove foil and turn on broiler, then broil 4 to 6 inches from heat until cheese is browned, 4 to 7 minutes.
MEDITERRANEAN RICE
A nice simple rice side, simply make as directed or else throw everything in the rice cooker adding the parsley at the keep warm stage.
Provided by Mandy
Categories Rice
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil & saute onion & garlic until tender, stir in rice.
- Add boiling water until pan is 3/4 full. Bring to boil, stirring.
- Stir in stock & rapid boil for 10-12 mins or until tender, drain well.
- Return to pan adding lemon rind, parsley & pepper, toss well to combine.
Nutrition Facts : Calories 425.6, Fat 7.4, SaturatedFat 1.1, Sodium 16.6, Carbohydrate 80.9, Fiber 2.3, Sugar 1.3, Protein 7
MEDITERRANEAN RICE
The subtle blend of flavors in this recipe are a great change of pace from normal American fare, but it doesn't use expensive specialty spices.
Provided by adevine39
Categories Side Dish Rice Side Dish Recipes
Time 1h20m
Yield 8
Number Of Ingredients 16
Steps:
- Bring water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered 5 minutes more.
- Heat 1 tablespoon sesame oil in a heavy skillet or Dutch oven over medium heat; cook and stir onion until lightly browned and tender, about 10 minutes. Add raisins, honey, cinnamon, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to onion; reduce heat to medium-low and cook until raisins are tender, about 4 minutes. Transfer mixture to a bowl and keep warm.
- Heat the remaining 1 tablespoon sesame oil and olive oil in the same skillet over medium-high heat; add squash, turnips, and carrots. Cook and stir squash mixture until squash is just tender, 5 to 10 minutes. Reduce heat to medium; add poblano pepper, cilantro, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook and stir mixture until turnips and carrots are tender, 5 to 10 minutes more.
- Stir onion mixture and wild rice into turnip mixture and cook until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 250.4 calories, Carbohydrate 45.3 g, Fat 5.8 g, Fiber 5.1 g, Protein 7.3 g, SaturatedFat 0.8 g, Sodium 336.7 mg, Sugar 10.6 g
MEDITERRANEAN GRAIN STUFFING
This flavorful stuffing gets it's je ne sais quoi from some ingredients not typically found on the Thanksgiving table. Preserved lemons, olives, and diced canned tomatoes add a tangy quality that infuses the rice and farro with a bright, briny flavors.
Provided by Food Network Kitchen
Categories side-dish
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Combine the wild rice, broth, 4 cups water and 2 teaspoons salt in a large pot. Bring to a boil, then reduce the heat to a simmer; cover and cook 20 minutes. Add the farro and cook, covered, 20 more minutes. Add the white rice and cook, covered, until all the grains are tender, another 10 to 20 minutes. Drain any excess liquid, then spread out the grains on a baking sheet and let cool to room temperature.
- Preheat the oven to 350˚ F and butter a 9-by-13-inch or other 3-quart baking dish. Melt 6 tablespoons butter in a large skillet over medium-high heat. Add the red onion, celery and carrots; season with 1 teaspoon each salt and pepper. Cook, stirring, until the vegetables are tender, about 8 minutes. Add the thyme and cook for about 1 more minute.
- Combine the cooled grains, vegetable mixture, preserved lemon, olives and tomatoes in a large bowl. Transfer to the baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake 25 minutes, then uncover and bake until the stuffing is heated through and the top is lightly browned around the edges, 20 to 30 more minutes. Top with parsley or basil before serving.
STUFFED ESCAROLE
Make and share this Stuffed Escarole recipe from Food.com.
Provided by Phil Franco
Categories Greens
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine the bread crumbs, olives, anchovies, 1/4 cup wine, 1/4 cup olive oil, cheese, pine nuts, raisins, parsley, and capers.
- Add salt and pepper to taste.
- Discard any damaged outer leaves from the escarole, wash thoroughly between the leaves and shake dry.
- Take out the center leaves to make room for the stuffing, then stuff the escarole and tie closed with kitchen string.
- In a large, deep skillet, heat the remaining 1/4 cup olive oil over medium-high heat.
- Lower the heat, add the garlic and escarole and fry, turning with tongs, until softened, about 10 minutes.
- Transfer the escarole to a plate.
- Pour the remaining 1/4 cup wine and the chicken broth over the escarole.
- Cover and let rest for 10 minutes.
- Remove the string and slice the escarole open to serve.
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