Description
I recently had a chance to try the magic spinach dip-sauce that left a lasting impression... Today I offer you a combination of this sauce with rice and fresh arugula. This dish can be served as a main dish, side dish or snack on the festive table. Invite all to the table, because this recipe is a little jubilee - the 50th ;)
Ingredients
-
Figure
50 g
-
Spinach
100 g
-
Parmesan
20 g
-
Cheese curd
75 g
-
Garlic
1 tooth
-
Salt
-
Butter
-
Olive oil
-
Arugula
1 coup
-
Water
Cooking
First we need to prepare our wonderful rice. It is very simple, according to the instructions printed on the package: pour the rice posolennoy cold water in a ratio of 1:2, bring to the boil, cover and cook for 15 minutes to absorb liquid. While cooking the rice - cook spinach sauce.
Get the spinach (more effective is to take whole sheets, ideally fresh, of course, but these fish portions are ideal) and clean the cloves of garlic.
Grate on a small grater Parmesan (or other hard cheese with a rich flavor).
In a skillet or pan melt a small knob of butter and spread it on the spinach. If You use fresh, saute it for 5 minutes.
After that, add cream cheese, a little salt, stir, add garlic and grated Parmesan.
More races mix well sauce, salt to taste, you can also add Your favorite spices, turn off the heat and leave the pan for 5 minutes, and yet serve a plate of fresh arugula.
Around this time we should boil the rice. Off underneath the heat add a little olive oil, stir. Using a serving ring gently laid the rice on a salad (if such a device you do not - place the rice in neat slide). From the top, again, GENTLY spread the sauce and decorate with strips of Parmesan (to do that, you can use the potato peeler or knife).
Serve as a hot starter, main dish or side dish. Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.