Mediterranean rice-stuffed escarole from Gourmet Magazine, April 2008: Special Edition: Italian Cooking (page 82) by Ian Knauer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on March 29, 2014

    One of our favorite vegetarian main dishes, the flavors really meld to make something greater than the individual parts. I have used a combo of dried currents and barberries in place of the raisins, since we're not big raisin fans. It also works with curly escarole.

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