INGREDIENTS
Serves 6
2.5 cups white rice (we only had Japanese rice, but it would be better to use a longer grain with less starch like jasmine), washed and drained
2 big bunches rapini
1/3 cup white wine (omit if you don't have)
1 yellow onion, chopped
3 clove garlic, minced
Olive oil
Chili flake, optional
Lemon

RECIPE
Bring a big pot of salted water to a boil. Drop the rapini and boil for 5 minutes. Drain well. Save the water. Chop fine.

In a separate pot sauté the onion in oil and a bit of salt on medium heat. Cook for 5 mins. Add garlic. Add chopped rapini and mix. Add drained rice. Add wine. Cook for another 5 minutes.  Add 2 cups of the liquid you boiled the rapini in and turn heat to the lowest flame. Cover and cook for 30 minutes or until tender. Turn off the heat and allow to steam in the pot, covered, for 10 more minutes. Top with a generous squeeze of lemon, a bit of olive oil, and the chili flakes.