Tuesday, January 10, 2012
Kitchen Diary 2012 - Riso con Spinaci
1/3 cup brown rice
½ teaspoon Aleppo pepper
Pinch of salt
2/3 cup frozen, chopped spinach
A smashed and peeled garlic clove
- In a small saucepan: toast brown rice and pepper over medium-high heat.
- Pour frozen, chopped spinach into a Pyrex measuring cup. Top with boiling water so that the water comes to the 2/3 cup mark.
- Pour water and spinach over the rice. Give a quick stir. Lower the heat – as low as it will go. Throw in the smashed garlic clove, sprinkle with salt.
- Cover and cook for 40 minutes, or until rice is tender and has absorbed all the liquid.
(Obviously, the rice must be prepared before starting the puttanesca sauce.)