Friday, June 19, 2015

ITALIAN RICE

1 3/4 cups chicken broth
1 tsp Italian seasoning
3/4 cup uncooked regular long-grain rice
1 cup chopped fresh spinach
1/2 cup grated Parmesan cheese

In a 2-quart saucepan, bring the broth and seasoning to a boil over medium heat.

Stir the rice and spinach into the boiling broth; reduce heat to low, cover and cook for 20 minutes or until the rice is tender.

Stir in the Parmesan cheese.

Garnish with additional grated or shaved Parmesan, if desired.


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