Riso con Scarola (Rice with Escarole)

January 30, 2010 | In: Main Course

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I like this dish a lot. It is simple and easy to make. This is a good option for vegetarians as well.

Serving: 4 people


3 pounds Escarole

1  1/2 cup  Arborio Rice

2 cup San Marzano Tomatoes peeled

1 Carrot

2 leaves Basil

1 slice Red Bell Pepper





Wash and cut the escarole and set it  aside.

Bring a pot of water to boil. Add the escarole to the boiling water and cook for 10 minutes.

Drain it and set aside

Add the oil to a frying pan. Sautee the garlic for 1 minute.

Add 2 cups of san marzano peeled tomatoes diced to the garlic.

Add the salt, carrot, red bell pepper (whole slice) and basil to the tomoatoes.

Simmer for 1/2 hour.  If the sauce is dry, add 1/2 cup of water.

Add the drained escarole, stir and simmer for 10 minutes in very low heat.

In the mean time, boil the water and cook the rice according to the instruction on the package.

Once the rice is done, add it to the tomato sauce. Remove the garlic, carrot, basil and red pepper from the pan.


Stir the rice and sauce well.

Move the rice to a serving plater. At the table give your guest the option to add parmiggiano reggiano and hot pepper to it.


Buon Appetito!

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