Recipe: Appetizing Rice casserole with spinach, chickpeas and cod

Rice casserole with spinach, chickpeas and cod. Cook over a high heat for ten minutes and then place in the oven to finish. Arrange the strips of cod on top. I used the leftovers from a roasted chicken, a mix of shiitakes and creminis, kale instead of spinach, and baked the casserole in the same Dutch oven I used to make the cheese sauce to save a pan, and it.

Rice casserole with spinach, chickpeas and cod Spinach Rice Casserole is a cheesy, comforting hug that is much more than the sum of its parts. This simple heritage recipe finds new fans today. We called it Lemon Ladyfingers, and I really should attempt to recreate it. You can have Rice casserole with spinach, chickpeas and cod using 17 ingredients and 7 steps. Here is how you cook it.

Ingredients of Rice casserole with spinach, chickpeas and cod

  1. You need 300 g of rice.
  2. You need 200 g of fresh spinach.
  3. Prepare 100 g of cooked chickpeas.
  4. It's 200 g of desalted cod, cut into strips.
  5. Prepare 1 of ripe tomato.
  6. It's 4 sprigs of parsley.
  7. You need 2 of garlic cloves.
  8. Prepare 12 of saffron strands.
  9. Prepare of Salt.
  10. It's 100 ml of Extra Virgin Olive Oil from Spain.
  11. Prepare 1 of ñora (small, round, dried peppers. Can be substituted with a level spoonful of paprika).
  12. It's 600 ml of fish stock or water.
  13. Prepare of For the aioli:.
  14. It's 400 ml of Extra Virgin Olive Oil from Spain.
  15. Prepare 2 of eggs.
  16. It's cloves of Garlic.
  17. You need of Salt.

And fourth, her Spinach Rice Casserole. There is nothing unique about it. Vegetarian and dairy-free, this cauliflower rice casserole is made creamy with vegan cheese and flavorful with the addition of spinach and artichokes. Heat oil in a large saute pan over medium heat.

Rice casserole with spinach, chickpeas and cod instructions

  1. For the aioli: In a blender, whisk the egg yolks and the garlic cloves. Add salt and the Extra Virgin Olive Oil from Spain and blend to a smooth consistency..
  2. For the rice with vegetables: Heat Extra Virgin Olive Oil from Spain into a cooking pot..
  3. Grind the salt and toasted saffron with a pestle and mortar..
  4. Lightly fry the ñora and add to the mortar together with the parsley and a garlic clove. Grind before adding the ingredients to the fish stock. Cook for ten minutes and the set aside for later..
  5. Using the same Extra Virgin Olive Oil from Spain, sauté the other garlic clove and the tomato and, once all the liquids have evaporated, add the spinach and the rice. Fry gently..
  6. Moisten using the strained fish stock and season to taste. Add the chickpeas..
  7. Cook over a high heat for ten minutes and then place in the oven to finish. Arrange the strips of cod on top..

Lentil Rice Casserole with Indian spices baked with chickpea flour dumplings. This amazing Nacho Mac and Cheese Casserole, or a hearty Quinoa black bean cheddar casserole. After these minutes, we add the diced cod and fresh spinach leaves. Keyword: broccoli and rice casserole, chickpea casserole, vegetarian rice casserole. All recipes and images © Flavor the Moments.

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