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!
