Trevor's Recipe Collection
• 4 cups fresh arugula or spinach
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1 garlic clove, minced
• 1-1/2 teaspoons sea salt, divided
• 1/4 cup plus 1 tablespoon olive oil, divided
• 4 medium zucchini
• 1 rotisserie chicken, skin removed, shredded
• 2 plum tomatoes, chopped
• 1/4 teaspoon pepper
• Grated Parmesan cheese, optional
• 1. In a large saucepan, bring water to a boil; stir in rice and 1 teaspoon salt. Reduce heat; simmer, covered, until kernels have puffed open, 45-50 minutes. Drain any excess water.
• 2. Preheat oven to 350°. In a 6-qt. stockpot, heat butter over medium-high heat; saute mushrooms and onion 5 minutes. Stir in rice, chicken, pimiento, parsley, pepper, broth, cream and remaining salt.
• 3. Transfer to a 3-qt. or 13×9-in. baking dish. Sprinkle with cheese and almonds. Bake, uncovered, until heated through, 50-60 minutes.