The number of times I’ve thought back to that amazing concoction of rice and spinach made by a Veneto province local is uncertain. What isn’t uncertain is how wonderful it was.
Thinking back, I can still see it in my mind’s eye… I can almost taste it still. So, I recreated the dish. I’m not 100% certain that I have recreated it as it was originally made, but my version still came out quite pleasant.
- 1 cup rice (I used brown)
- generous amount of fresh baby spinach
- 2-3 cloves fresh garlic
- olive oil
- grated parmesan cheese
Sautee the rice in about 1/2 Tbsp olive oil, until beginning to take on some color. Add 2 cups cold water to the rice, along with salt. Allow to boil, and then turn down the temperature to low, cover the rice, and allow to cook until all water has been absorbed.
Add water to a pot, along with some salt and the cloves of garlic. Bring the water to a boil. Add the spinach and allow it to simmer until wilted and soft. (This won’t take long, as the spinach is tender.) Once cooked, drain the water.
Plate your dish with a helping of rice and add freshly ground pepper. Top the rice with the spinach and a drizzle of olive oil. Finish with a generous amount of freshly grated parmesan.
*Please note that the above image of Venice was not taken by me, but was found on Pexels.