Rice Tricolore
In the 1970's, the culinary scene was abundant with such dishes; colors were everywhere, the style was heavy and full with multiple decorative features in each dish. This 3 colored rice dish is in total opposition to the minimal tendencies of our day, but can definitely be used to liven up a table anywhere and accompany a variety of main courses, be they meat or vegetables!
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EmailIngredients:
- 2 1/2 cups long grain rice
- 1/4 cup oil
- 3/4 cup tomato sauce
- 3/4 cup parboiled spinach or 250 gr of fresh spinach
- salt & pepper
- green olives for garnishing
Procedure:
Boil or sauté spinach in very little oil.
Then pass through a food processor to convert into puree.
Boil rice in water- 1 part rice to 2-3 parts water. Rice should remain flaky.
Make sure not to over cook the rice, if it is flaky before water is absorbed, drain.
Divide into 3 equal parts and place in 3 mixing bowls.
Heat oil until clear and mix into 1 bowl of rice. This part stays white.
Mix in tomato sauce with second bowl of rice, and puréed spinach with third bowl of rice.
Take a round mold and press rice into mold in three different layers – first layer green, second layer white and third layer red, or in which ever order your aesthetic calls for.
Place onto large round dish and garnish with olives.
