Salsa Verde Style Brown Rice


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
1


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.

2


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.
4

In a blender, add spinach, spinach water and all other ingredients except garnish and puree until smooth.
5

Pour pureed sauce into a sauce pot and heat gently to warm the sauce. Keep warm until rice completes cooking.
6

When rice completes cooking, add sauce to rice and gently combine using the rice spatula.
7

Spoon into individual serving bowls and garnish with grated cheese. Serve while hot.
8

Enjoy!