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2 tablespoons of olive oil |
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4 tablespoons butter |
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1 cup minced scallions or green
onions |
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1
cup minced parsley |
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1-1/2 cups finely-chopped raw
spinach |
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2 cups raw long-grain rice |
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3-1/2 cups hot chicken or vegetable
broth |
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1-1/2 teaspoons salt |
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1/4 teaspoon white pepper |
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Grated fresh Parmesan cheese |
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The illustrious
and cavorting Karl W. Wieser
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Heat oil and 2 tablespoons butter in heavy
saucepan. Mix in scallions, parsley and spinach. Cover and cook
over low heat, about 5 minutes.
Mix in rice and cook until translucent (while stirring). Add 2 cups
of broth, and the salt and pepper. Cover and cook over low heat
for 10 minutes.
Add remaining broth and cover and cook another 10 minutes (or until
all liquid is absorbed). Lightly mix remaining butter with fork.
Serve with cheese.
About 4-6 servings.
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Recipes