Rice Pilaf with Spinach and Cannellini Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Onion | 1 | |
| Garlic | 4 Clove (5gm) | |
| Brown Basmati rice - 1-1/2 cups | ||
| Water or vegetable broth - 3 cups | ||
| Cannellini beans | 3 Cup (16 tbs), cooked | |
| Spinach | 8 Cup (16 tbs), chopped | |
| Pecorino | 1/2 Cup (16 tbs), freshly grated | |
| Romano cheese | ||
| Black pepper | 1 Teaspoon | |
| Salt | To Taste | |
| Pine nuts | 3 Tablespoon | |
| Sun-dried tomatoes - 1/4 cup, thin slices | ||
Directions
MAKING
1. In a large skillet warm olive oil.
2. Add garlic and onion. Saute for 7 minutes till these turn golden.
3. Reduce the heat. Stir in rice and cook for 3 minutes.
4. Add water and boil. When boiled, cover the skillet and simmer for 45 minutes. Let the rice get tender.
5. Mix beans, spinach, black pepper and romano.
6. Cover the skillet and cook further till well heated for few minutes.
FINALIZING
7. Taste. Adjust the seasoning if needed.
SERVING
8. Serve Rice Pllaf With Spinach And Cannellini with sun dried tomatoes and pine nuts in a serving platter.
1. In a large skillet warm olive oil.
2. Add garlic and onion. Saute for 7 minutes till these turn golden.
3. Reduce the heat. Stir in rice and cook for 3 minutes.
4. Add water and boil. When boiled, cover the skillet and simmer for 45 minutes. Let the rice get tender.
5. Mix beans, spinach, black pepper and romano.
6. Cover the skillet and cook further till well heated for few minutes.
FINALIZING
7. Taste. Adjust the seasoning if needed.
SERVING
8. Serve Rice Pllaf With Spinach And Cannellini with sun dried tomatoes and pine nuts in a serving platter.
Chef
