Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cups minced green onions ( or scallions)
- 1 cup minced fresh parsley
- 1 1/2 cups finely chopped fresh spinach
- 2 cups short grain rice
- 3 1/2 cups chicken stock (hot)
- 1 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Parmesan or Romano cheese, freshly grated (for topping)
How to Make
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Step 1: Choose a 2 quart heavy saucepan with a tight fitting lid.
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Step 2: 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.
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Step 3: Mix in the rice and stir until translucent.
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Step 4: 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.
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Step 5: Remove from the heat and let sit 10 minutes - then mix in the remaining butter with a fork.
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Step 6: Garnish with grated cheese topping.
We hope you enjoy this recipe!
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