March 12, 2017
Dinner, Side Dishes, Rice,
White Rice, Italian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Stove Top, Gluten-Free, No Eggs more
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"I love this recipe and its so easy. From " The Frugal Gourmet Cooks with Wine".
The recipe calls for short grain rice but I have used long grain with success.
The recipe is slightly altered to make the directions easier.
According to Jeff Smith, this rice is an Italian dish."
Choose a 2 quart heavy saucepan with a tight fitting lid.
Heat the pan over medium/high and add the oil and 2 tablespoons of butter- add the onions, parsley and spinach- cover and cook over low heat for 5 minutes.
Mix in the rice and stir until translucent.
Add 2 cups of the hot chicken stock, salt and pepper - cover and cook over low heat for a minute then add the remaining chicken stock, cover and cook for 10 minutes.
Remove from the heat and let sit 10 minutes - then mix in the remaining butter with a fork.
Garnish with grated cheese topping.
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