Mediterranean Rice-Stuffed Escarole
Serves: 4
Mohammad Wiegand
1 January 1970
Based on User reviews:
44
Spice
51
Sweetness
58
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 large
Escarole (head 1 1/4 pound)3 cup
Arborio Rice1 cup
Pine Nut1 cup
Golden Raisins3 tbsps
Capers (chopped rinsed)1 large
Egg (lightly beaten)Directions:
1
Preheat oven to 400°F with rack in upper third
2
Quarter escarole lengthwise, leaving base attached, and rinse well
3
Cook in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water) 6 minutes
4
Drain and cool
5
Meanwhile, bring 1 quart water to a boil with 1 1/2 teaspoons salt in a medium saucepan
6
Add rice and parboil, uncovered, 10 minutes (rice will not be tender)
7
Reserve 1/2 cup cooking liquid, then drain rice in a sieve
8
Cook pine nuts in 1/4 cup oil in a 12-inch heavy skillet over medium heat, stirring, until pale golden, about 3 minutes
9
Add garlic and cook, stirring, until it begins to brown, about 1 minute
10
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
11
Remove from heat and add rice
12
Cool slightly, then stir in egg and 1/4 cup cheese
13
Cut off and discard base from 1 escarole quarter, then gently spread leaves to create a 4-inch-wide area
14
With base end nearest you, place one fourth of rice mixture in center of bottom half of escarole
15
Fold base of leaves over rice, then fold in sides and roll up rice in escarole
16
Put, seam side down, in a 2-quart flameproof shallow baking dish, then repeat with remaining escarole and rice
17
Drizzle with reserved cooking liquid and remaining tablespoon oil, then sprinkle with remaining 3/4 cup cheese
18
Cover tightly with foil and bake until rice is tender, about 30 minutes
19
Remove foil and turn on broiler, then broil 4 to 6 inches from heat until cheese is browned, 4 to 7 minutes
20
Preheat oven to 400°F with rack in upper third
21
Quarter escarole lengthwise, leaving base attached, and rinse well
22
Cook in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water) 6 minutes
23
Drain and cool
24
Meanwhile, bring 1 quart water to a boil with 1 1/2 teaspoons salt in a medium saucepan
25
Add rice and parboil, uncovered, 10 minutes (rice will not be tender)
26
Reserve 1/2 cup cooking liquid, then drain rice in a sieve
27
Cook pine nuts in 1/4 cup oil in a 12-inch heavy skillet over medium heat, stirring, until pale golden, about 3 minutes
28
Add garlic and cook, stirring, until it begins to brown, about 1 minute
29
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
30
Remove from heat and add rice
31
Cool slightly, then stir in egg and 1/4 cup cheese
32
Cut off and discard base from 1 escarole quarter, then gently spread leaves to create a 4-inch-wide area
33
With base end nearest you, place one fourth of rice mixture in center of bottom half of escarole
34
Fold base of leaves over rice, then fold in sides and roll up rice in escarole
35
Put, seam side down, in a 2-quart flameproof shallow baking dish, then repeat with remaining escarole and rice
36
Drizzle with reserved cooking liquid and remaining tablespoon oil, then sprinkle with remaining 3/4 cup cheese
37
Cover tightly with foil and bake until rice is tender, about 30 minutes
38
Remove foil and turn on broiler, then broil 4 to 6 inches from heat until cheese is browned, 4 to 7 minutes