Yield: 100 Servings
Measure | Ingredient |
---|---|
2 pounds | Long grain rice |
1 pounds | Frozen or cooked fresh spinach; squeezed dry |
3 \N | Cloves garlic; minced |
1 pint | Chicken stock |
1 pint | Heavy cream |
½ pounds | Unsalted butter |
1 pounds | Fresh grated parmesan cheese; (or can) |
\N \N | TT kosher salt |
\N \N | TT pepper |
1. cook rice in boiling salted water.
2. squeeze liquid from spinach, Puree in blender with the stock & garlic.
3. place puree in large pan, add cream & butter, reduce slightly.
4. stir in cooked rice, parmesan cheese and salt & pepper.
5. Simmer over low heat stirring constantly. It should be moist when finished.
Place in two 200 pans and serve. also you can make creamy tomato rice & make diagonal stripes in the 200 pan (alternating rice for color) Serving Ideas : banquet/buffet
NOTES : yields: 100 5oz portions Variation: to make tomato rice substitute tomato sauce for spinach.
Recipe by: S.C.I. - Jamie, Az.
Posted to recipelu-digest Volume 01 Number 527 by CuisineArt <CuisineArt@...> on Jan 14, 1998