Photo by wickenden/Flickr CC
This dish was modified from a recipe by Ian Knauer in the April 2008 issue of Gourmet.
Makes 4 servings
• 1 large head escarole (1 ¼ pound)
• 3/4 cup Arborio rice
• ½ cup pine nuts
• ¼ cup plus 1 tablespoon extra-virgin olive oil, divided
• 2 garlic cloves, finely chopped
• 1 onion, chopped
• 1 pound ground lamb
• 1 large egg, lightly beaten
Preheat oven to 400°F with rack in upper third.
Quarter escarole lengthwise, leaving base attached, and rinse well. Cook in a medium pot of boiling salted water (two tablespoons salt for four quarts water) six minutes. Drain and cool.
Meanwhile, bring 1 quart water to a boil with one and a half teaspoons salt in a medium saucepan. Add rice and parboil, uncovered, 10 minutes (rice will not be tender). Reserve a half cup of cooking liquid, then drain rice in a sieve.
Cook pine nuts and onion in a quarter-cup oil in a 12-inch heavy skillet over medium heat, stirring, until both are pale golden, about three minutes. Add garlic and cook, stirring, until it begins to brown, about a minute. Add in ground lamb and cook until browned, stirring frequently. Remove from heat and add rice. Cool slightly, then stir in egg.