Mediterranean Rice-Stuffed Escarole Recipe | Epicurious

Name: Mediterranean Rice-Stuffed Escarole Recipe | Epicurious
Ingredients: 1 large head escarole (1 1/4 pound); 3/4 cup Arborio rice; 1/2 cup pine nuts; 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided; 2 garlic cloves, finely chopped; 1 (12-ounce) jar roasted red peppers, rinsed and coarsely chopped; 1/3 cup golden raisins; 3 tablespoons chopped rinsed capers; 1 large egg, lightly beaten; 1 cup grated Parmigiano-Reggiano, divided

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The trick of leaving the base attached to the quartered escarole is one we learned from Lidia Bastianich, and it makes the whole process far less fussy. Studded with plump raisins and crunchy pine...

Keywords

escarole
arborio rice
side
dinner
gluten free
vegetarian
oven bake
gourmet

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