Mediterranean Rice Stuffed Escarole
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
Organization Tags
Tags easily organize your Recipe Library
Comments