Yield: 6 Servings
|1 large||Bunch fresh parsley; chopped|
|2||Cloves garlic; pressed|
|Butter & oil|
|3 larges||Onions; chopped|
|2 packs||Frozen spinach -or-|
|1 pounds||Fresh spinach; chopped medium potatoes|
|½ can||Pear tomatoes|
|Salt & pepper to taste|
|2 quarts||Beef or chicken stock|
|1 cup||Uncooked rice|
Prepare sofritto with parsley, garlic, butter & oil. Add onions, spinach, tomatoes & potatoes & cook slowly. Water or moisture will form & when the moisture is gone, add beef or chicken stock. Add rice, salt & pepper & cook until rice is done, but still firm. Serve with a sprinkle of Parmesan cheese.
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .