“This pizza incorporates the flavor profile of my favorite ingredients: sun-dried tomatoes and pesto,” says Sacramento chef Fabrizio Cercatore. “It is one of…
Question by ilovestooky30: what do i serve with chicken wrapped in parma ham?
When I’m made it before i’ve done basil philly, stuffed into the chicken, wrapped in parma ham, and served with green beans and dauphinoise potatoes. This time I’m trying sun dried tomato and basil philly, but not sure what to serve it with? It’s for tea tonight, so want something a bit more substantial than a salad?
Best answer:
Answer by Tom ツ
Spinach rice casserole
Ingredients
For the rice
1 ½ tablespoons vegetable oil
1 tablespoon kosher salt or house seasoning
1 teaspoon freshly grated nutmeg
up to 1 teaspoon ground cayenne
up to 2 teaspoons Freshly ground black pepper
2 cups white rice
4 cups fresh cold water
For the veg:
1 tablespoon vegetable oil
2 cups diced Vidalia onion
2 teaspoons kosher salt or house seasoning
18 ounces fresh baby spinach leaves
5 to 7 roasted garlic cloves, chopped
1 tablespoon Dijon mustard
For the custard
1 cup Half & Half or whole milk
3 large eggs, at room temperature
8 ounces Pepper-jack cheese, shredded
Paprika
Method
Heat oven to 375 and grease a 9 x 13 casserole.
Heat a 4 to 5 quart saucepan over high heat for 2 minutes. Add the oil and heat for 1 full minute. Add the salt, then the nutmeg, then the cayenne. Toast the seasonings for 1 minute. Add the rice and toast, coating with the oil and the seasonings, stirring frequently for 2 minutes. Carefully pour in the water and stir. Put a square of foil on the saucepan and then a tight-fitting lid. Bring the rice mixture to the boil, reduce heat to simmer and set a timer for 15 minutes. After 15 minutes, remove the saucepan from the burner and set aside.
Meanwhile, heat a large sauté pan over high heat for 2 minutes. Add the oil and heat for 1 full minute. Add the diced onion stir to coat with the oil. Continue to cook for 2 to 3 minutes, stirring frequently then add the salt and cook an additional 2 to 3 minutes. Mound in the spinach, sprinkle lightly with salt and clamp on a lid and cook until the spinach begins to wilt. Remove the lid and stir to further reduce the spinach. Add the chopped garlic and the mustard and stir to fully incorporate.
Take the lid off the rice and fluff with a fork. Spoon the rice into the sauté pan with the onion/spinach mixture and stir to combine. Whisk the eggs into the milk and pour into the onion/spinach/rice mix and then add the cheese, mix everything together thoroughly.
Spoon the mixture into the prepared casserole and sprinkle the top with paprika. Place the dish into the hot oven and bake for 30 to 40 minutes until golden and puffed. Remove from oven and allow to rest for 7 to 10 minutes before serving.
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