Yield: 6 Servings
Measure | Ingredient |
---|---|
1 large | Bunch fresh parsley; chopped |
2 \N | Cloves garlic; pressed |
\N \N | Butter & oil |
3 larges | Onions; chopped |
2 packs | Frozen spinach -or- |
1 pounds | Fresh spinach; chopped medium potatoes |
½ can | Pear tomatoes |
\N \N | 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.
MRS LAMI
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .