It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Rice Pilaf With Chorizo, Olives And Fennel
- add review
- #74051
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
6 ounces dry chorizo, halved lengthwise and thinly sliced
1 tablespoon extra-virgin olive oil
1 onion, minced
1 clove garlic, minced
1 bulb fennel, halved, cored and thinly sliced
1 cup Arborio rice
2 cups water
1 cup roasted red pepper strips
1/2 cup pitted green olives, coarsely chopped
4 fresh thyme sprigs
salt
freshly ground black pepper
directions
Preheat the oven to 425 degrees F.
In a large ovenproof skillet, cook the chorizo in the olive oil over high heat until lightly browned, about 4 minutes. Add the onion, garlic and fennel and cook, stirring, until the vegetables are crisp-tender, about 5 minutes.
Add the rice and cook, stirring, for 2 minutes. Add the water, red pepper strips, olives and thyme. Season with salt and pepper and bring to a boil.
Cover and cook in the oven for 20 minutes, or until the rice is tender and the water is absorbed. Fluff the rice with a fork, discard the thyme sprigs and serve.
added by
gjgee
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
reviews & comments