| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Main dish |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Water |
| 1 |
c |
Long-grain rice |
| 2 |
tb |
Olive oil |
| 2 |
|
Shallots, finely chopped |
| 4 |
|
Scallions, thinly sliced |
| 1 |
ts |
Fresh thyme, chopped |
| 2 |
tb |
Parsley, fresh, chopped |
| 2 |
oz |
Prosciutto, chopped (1/2 c) |
| 1 3/4 |
c |
Chicken stock |
| 1 |
ts |
Grated lemon zest |
| 1 |
lb |
Kale (1 large bunch) * |
| 2 |
tb |
Lemon juice |
|
|
Salt & pepper to taste |
| 1/4 |
c |
Parmesan or asiago cheese, grated |
INSTRUCTIONS
*stems removed and leaves finely shredded
Bring lightly salted water to a boil, add rice, cover tightly and simmer
over low heat for 20 minutes without removing the lid. Set aside.
In a large skillet, heat oil, add shallots, scallions, thyme, and parsley;
saute until softened. Add prosciutto and cook, stirring, for 1 more minute.
Add chicken stock and lemon zest, and boil uncovered until the stock is
reduced by half, about 5 minutes. Add kale and lemon juice, stirring until
kale wilts. Add salt and pepper to taste. Spoon hot rice onto a serving
platter, then pour kale over it. Sprinkle with grated cheese.
Source: "More Recipes from a Kitchen Garden" by Renee Shepherd & Fran
Raboff.
Posted to MM-Recipes Digest V3 #196
Date: Sat, 13 Jul 1996 15:36:53 GMT
From: Linda Place <[email protected]>
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