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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