Italian Style Rice with Sundried Tomatoes & Arugula
- Ethnicity: Italian
- Base: Other
- Course: Side Dish
- Prep Time: 30-60 Minutes
- Difficulty: Easy
- Serving Size: 4
Ingredients:
| Amount | Ingredient |
|---|---|
| 1 c | California medium grain rice, uncooked |
| 1 1/2 c | chicken stock |
| 2 T | butter* |
| 3/4 t | salt |
| 1/3 c | drained sun-dried tomatoes, julienned |
| 1/4 c | roasted garlic cloves, slivered |
| 2/3 c | shredded Parmesan cheese |
| 2 c | Arugula leaves, lightly packed |
| 1/4 c | fresh basil, sliced |
| 3 T | toasted pine nuts |
Directions:
1| Combine rice, stock, butter and salt in a large pot. Bring to a boil; reduce heat and simmer, covered, for 20 minutes. Remove from heat and let stand for 10 minutes.
2| Transfer the hot rice to 1 or 2 large skillets. Add tomatoes and garlic.
3| Cook and stir for 5 minutes or until all ingredients are very hot. Stir in cheese and cook for 2 to 3 minutes more.
4| Remove from heat and stir in arugula and basil.
5| Sprinkle with pine nuts.
* May substitute extra virgin olive oil