Creamy spinach rice

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

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