Preparation
Sauté the spinach and set aside.
In a pan, heat the oil and brown the garlic, add the rice and stir well.
Add the vegetable broth dissolved in 3 cups of boiling water.
Cook until the broth is dry.
Turn off the fire.
With a fork, release the rice and mix the reserved spinach, transfer the rice and spinach to a greased ovenproof dish.
In a blender, beat the cream, curd, salt and pepper.
Pour this cream over the rice and cover with the grated mozzarella.
Place in a preheated oven at 200 ° C for 20 minutes or until golden brown.
In a pan, heat the oil and brown the garlic, add the rice and stir well.
Add the vegetable broth dissolved in 3 cups of boiling water.
Cook until the broth is dry.
Turn off the fire.
With a fork, release the rice and mix the reserved spinach, transfer the rice and spinach to a greased ovenproof dish.
In a blender, beat the cream, curd, salt and pepper.
Pour this cream over the rice and cover with the grated mozzarella.
Place in a preheated oven at 200 ° C for 20 minutes or until golden brown.
Ingredients
- 1/2 bunch of chopped spinach
- 1 tablespoon of extra virgin olive oil
- 2 garlic cloves
- 1 cup (tea) rice
- 1 tablet of vegetable broth
- 1/2 can of cream
- 1/4 jar of curd
- Salt and pepper to taste
- 100 gr of coarse grated mozzarella
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