Rice crown with spinach florentine


  • 500 grs of pumpkin rice cooked al dente
  • Lemon skin
  • 2 cloves peeled garlic
  • Olive oil
  • Salt and turmeric
  • 1 cup cooked and drained spinach
  • 1 cup thick vegetable bechamel


. Sauté the cooked rice with the turmeric and let it rest covered with a cloth.

. Meanwhile, in a frying pan, mix the boiling bechamel with the spinach, leaving them to bind until a good cream remains.

. Fry the skin of the lemon with the garlic in a little oil and chop them and add them to the rice.

. Use a bavaroise mold (in the shape of a crown) for the rice.

. Carefully unmold the rice crown on a wide and preferably preheated source.

. Fill its center with the very hot spinach cream.

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