Italian green rice
6 sweet ones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh spinach; |
| 2 | tablespoons | Olive oil; |
| 2¼ | cup | Chicken broth; (fat-free) divided use |
| ¼ | cup | Onion; finely chopped |
| ¼ | cup | Celery; finely chopped |
| 1 | teaspoon | Salt; or to taste |
| ⅛ | teaspoon | Ground white pepper; |
| 1½ | cup | Rice; |
Directions
Wash the sand from the spinach. Discard the stems and place the leaves in a food processor. Chop in batches and set aside. Heat the oil and ¼ cup chicken stock in a medium saucepan. Add onion, celery, salt and pepper.
Cook briefly, stirring. Raise the heat, and add thespinach. Cook until spinach begines to relese its own liquid. Stir if necessary. With the heat still on high, add 2 cups of chicken stock (or water). Reduce the heat and cover. Continue to cooking 20 minutes. Check to see if the rice is done or needs more liquid. To serve, place on an attractive serving platter.
Arrange slices of turkey on top. Source: The San Diego Union Food Section, Sept 1, 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master.