Once upon a time, when I was a little girl, my Gramma Santa (yes that was her name) made the most simple, and delicious food I have ever dined on: Escarole & Rice.
My grandmother cooked the rice to perfection and made certain that the garlic gave off a nutty taste which only took away the bitter taste of the finely chopped escarole. Summer and sensational quick meals are what I live for and Escarole & rice is one of our summertime favorites. Escarole & Rice offers up a light taste coupled with that nostalgic taste of old fashioned sauce.
Recreating the meal could be time-consuming if you cook it old school, but as you all know I am about the fast, easy and totally grand flavors and recreating the old with a new spin. I have made certain to capture the essence and flavors while eliminating the time that the Escarole & Rice used to take. Cooking down escarole and steaming rice is easy, as you shall see.
Lavishly live food out loud with this amazingly simple meatless recipe for Escarole & Rice that will become your star plate!
Amazing And Fast Appliance
I am always amazed at the great appliances that are out there which cook food fast!
The magic behind this food is the “Induction Cooker Cooktop” that I used. In fact, it makes food so fast, that I hardly blink my eyes and it is done! If you are at all familiar with “induction cooking”, you know that it is fast, easy and so effective because of the even heat that is provided.
Escarole & Rice
Ingredients
1 8 oz. can of tomato sauce
2 cloves of garlic chopped
Pinch of salt
¼ c of water
1 Head of escarole, rinsed, chopped into smaller pieces
2 Tbsp. of Olive Oil
Rice Ingredients
1 Cup of Basmati Rice
2 C of Water
2 Tbsp. of Olive Oil
¼ C of Parmesan
Directions:
Place Olive oil and garlic in pan. Setting to Fry at 400° and quickly brown garlic (2 Minutes) Press Cancel. Place ¼ C of water, salt and pepper and escarole into pan, Fry Mode at 350° (5 minutes). Remove from pan, set aside in mixing bowl and add in sauce, mix well.
Place Olive Oil, water, and rice in pan. Select Hot Pot Mode 1000°. Cook for 12 minutes, water should be absorbed, add in Parmesan cheese, and mix with bowl of escarole, garlic, sauce.
Serve warm or chilled.
Prep Time: 3 Minutes Cook Time Total : 19 Minutes
Print The Recipe Here
Escarole & Rice
Ingredients
- 1 8 oz. can of tomato sauce
- 2 cloves of garlic chopped
- Pinch of salt
- ¼ c of water
- 1 Head of escarole rinsed, chopped into smaller pieces
- 2 Tbsp. of Olive Oil
Rice Ingredients
- 1 Cup of Basmati Rice
- 2 C of Water
- 2 Tbsp. of Olive Oil
- ¼ C of Parmesan
Instructions
- Place Olive oil and garlic in pan.
- Setting to Fry at 400° and quickly brown garlic (2 Minutes)
- Press Cancel.
- Place ¼ C of water, salt and pepper and escarole into pan, Fry Mode at 350° (5 minutes).
- Remove from pan, set aside in mixing bowl and add in sauce, mix well.
- Place Olive Oil, water, and rice in pan.
- Select Hot Pot Mode 1000°.
- Cook for 12 minutes, water should be absorbed, add in parmesan cheese, and mix with bowl of escarole, garlic, sauce.
- Serve warm or chilled.
- Prep Time: 3 Minutes Cook Time Total : 19 Minutes
Cook’s Tips
There is nothing like fresh escarole, but remember to chop small.
Fresh Garlic is always better than jarred garlic.
Just in case you missed up above, I used an “Induction Cooker Cooktop with a stainless steel pan” to prepare this. There are many different settings you can use in order to prepare this dish, however this is the one that worked best for me. Try out the other settings you might find one you like better and tell me what you used! I love hearing who uses what settings to get the most lavishly prepared foods.
This is a fast meal to prepare and it is perfect for patio parties. Lavishly live food out loud and enjoy Escarole and Rice.
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