Friday, June 19, 2015


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.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.