MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Green Rice
Categories: Rice, Greens, Cheese
     Yield: 2 Servings

     3 c  Chicken stock
     2 tb Butter
   1/2    Shallot; peeled, chopped
     1 c  Arborio rice; unwashed
     1 c  Fresh spinach; raw
     6    Fresh parsley sprigs; no
          - stems
          Sea salt & fresh ground
          - white pepper
   1/2 c  Parmesan cheese; grated

 Pour broth into a saucepan and simmer slowly while cooking
 rice. Heat butter in a sauté pan or skillet, stir shallot
 into butter, and cook 1 minute. Add rice; stir into butter
 until well coated.

 With a chef's knife chop spinach and parsley coarsely;
 stir into pan; add 1 cup hot broth and cook about 3
 minutes until absorbed. Pour in second cup of broth and
 simmer 4-5 minutes until rice is tender but firm in
 center. If rice is hard, add hot broth 1/2 cup at a time
 until cooked, and season to taste.

 Rice should be creamy and all liquid absorbed; when done,
 remove from heat, add grated cheese, and serve hot.

 NOTES: The Italians say: "Wash your hands, but never wash
 the rice."

 Recipe by Cole Publishing

 Uncle Dirty Dave's Kitchen

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