Salsa Verde Style Brown Rice

Dark green rice? Do not let its appearance fool you. This exotic dish is packed with flavors of spinach, shallot, garlic, parsley and cheese, and is ideal as a side to any meat dish or even on its own.

Ingredients (serves 4-6)

To Cook in the Rice Cooker:

2 cups (rice measuring cup) short grain brown rice
Water to fill to water level 2 for "BROWN RICE"

To Prepare Separately:

12 oz. fresh or frozen spinach
1/4 cup water from cooking or defrosting spinach, or as needed
1 shallot, peeled
1 clove garlic, peeled
2 Tbsp. caper in brine, drained
1 Tbsp. fresh parsley, chopped
1 Tbsp. fresh tarragon, chopped
1/4 cup Parmesan cheese, grated
4 canned anchovy filets

For Garnish:

1-2 oz. Grating cheese such as Ricotta salata cheese

Measure rice accurately using the measuring cup that came with your rice cooker. Rinse rice quickly once, drain and place in the inner cooking pan.

Add water to the corresponding water level for “BROWN RICE,” and cook the rice using the “BROWN” setting.

3

While rice cooks, prepare the salsa verde mixture. Cook fresh spinach in rapidly boiling salted water (not included in ingredient list). If using frozen spinach, defrost in a microwave. Reserve 1/4 cup of spinach water for blending.

5

Pour pureed sauce into a sauce pot and heat gently to warm the sauce. Keep warm until rice completes cooking.