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Mediterranean Rice-Stuffed Escarole

Mediterranean Rice-Stuffed Escarole
Mediterranean Rice-Stuffed Escarole is a gluten free main course. This recipe covers 35% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 18g of protein, 33g of fat, and a total of 560 calories. This recipe serves 4. If you have olive oil, capers, garlic cloves, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 5 hours.

Instructions

1
Preheat oven to 400°F with rack in upper third.
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OvenOven
2
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.
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EscaroleEscarole
WaterWater
BaseBase
SaltSalt
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PotPot
3
Drain and cool.
4
Meanwhile, bring 1 quart water to a boil with 1 1/2 teaspoons salt in a medium saucepan.
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WaterWater
SaltSalt
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Sauce PanSauce Pan
5
Add rice and parboil, uncovered, 10 minutes (rice will not be tender). Reserve 1/2 cup cooking liquid, then drain rice in a sieve.
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RiceRice
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SieveSieve
6
Cook pine nuts in 1/4 cup oil in a 12-inch heavy skillet over medium heat, stirring, until pale golden, about 3 minutes.
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Pine NutsPine Nuts
Cooking OilCooking Oil
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Frying PanFrying Pan
7
Add garlic and cook, stirring, until it begins to brown, about 1 minute.
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GarlicGarlic
8
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.
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PeppersPeppers
RaisinsRaisins
CapersCapers
PepperPepper
SaltSalt
9
Remove from heat and add rice. Cool slightly, then stir in egg and 1/4 cup cheese.
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CheeseCheese
RiceRice
EggEgg
10
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.
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EscaroleEscarole
BaseBase
RiceRice
RollRoll
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Baking PanBaking Pan
11
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.
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CheeseCheese
RiceRice
Cooking OilCooking Oil
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OvenOven
Aluminum FoilAluminum Foil
12
Remove foil and turn on broiler, then broil 4 to 6 inches from heat until cheese is browned, 4 to 7 minutes.
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CheeseCheese
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BroilerBroiler
Aluminum FoilAluminum Foil
DifficultyExpert
Ready In5 hrs
Servings4
Health Score43
Gluten Free
DietsGluten Free
Dish TypesLunchMain CourseMain DishDinner
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