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Mediterranean Rice-Stuffed Escarole

kept bypcassiero
recipe byEpicurious

Yield Makes 4 servings
Active Time 45 min
Total Time 1 1/2 hr


1 large head escarole (1 1/4 pound)
3/4 cup Arborio rice
1/2 cup pine nuts
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
2 garlic cloves, finely chopped
1 (12-ounce) jar roasted red peppers, rinsed and coarsely chopped
1/3 cup golden raisins
3 tablespoons chopped rinsed capers
1 large egg, lightly beaten
1 cup grated Parmigiano-Reggiano, divided



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