December 03, 2018
Side Dishes, Rice, Stove Top
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"From The Frugal Gourmet Cooks with Wine. The Frugal Gourmet attributed this recipe to Romeo Salta's Italian Cookbook. I think this
dish is delicious and so easy to make."
Heat a heavy pan ( with a tight fitting lid) and add the oil and 2 tablespoons of butter.
Add the onions, parsley and spinach.
Cover and cook on low heat for 5 minutes.
Mix in the rice and stir until translucent.
Add the hot chicken stock, salt and pepper.
Cover and cook over low heat 15 minutes or until the rice is tender and light.
Lightly mix in the remaining butter with a fork and garnish with cheese topping.
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