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Rice and Greens Gratin

CSA member Regina Garrell sent this recipe to me this week.  The original looks like so much work.   Regina simplified it for all of you, it looks delicious and will work with the share this week!

Boil 1 & 3/4 cups vegetable broth add 3/4 cup of Brown Basmati Rice stir and cover, cook on low heat until  tender, about 40 minutes.

Then mix with 15 oz Ricotta and ¼ cup Parmesan

While rice is cooking, Cook 2 minced garlic cloves in a Tablespoon of olive oil until tender

Add chopped stems of a big bunch of greens cook until tender

Add chopped greens, steam until wilted

Add chopped Italian herbs from your garden, anise, parsley, basil, oregano

Mix the greens with the rice, top with ½ cup breadcrumbs and ¼ cup Parmesan

Pour into a 1 qt. oiled casserole Bake 25 minutes @ 350

Yumm. Feels like healthy comfort food.


From: Vegetarian Times, adapted by Regina Garrell







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