|Olive oil||2 Tablespoon|
|Minced green onions/Scallions||1 Cup (16 tbs)|
|Minced parsley||1 Cup (16 tbs)|
|Finely chopped fresh spinach||1 1⁄2 Cup (24 tbs)|
|Short grain rice||2 Cup (32 tbs)|
|Chicken soup stock||3 1⁄2 Cup (56 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Grated parmesan/Romano cheese||1⁄2 Cup (8 tbs) (For Topping)|
Choose a 2-quart heavy saucepan with a tight-fitting lid.
Heat the pan and add the oil and 2 tablespoons of the butter.
Add the onions, parsley, and spinach.
Cover and cook over low heat for 5 minutes.
Mix in the rice and stir until translucent.
Add 2 cups of the hot chicken stock, salt, and pepper.
Cover and cook over low heat.
Add the remaining broth, cover, and cook another 10 minutes, or until the rice is tender and light.
Lightly mix in the remaining butter with a fork.
Garnish with the cheese topping.
Serving size: Complete recipe
Calories 2411 Calories from Fat 961
% Daily Value*
Total Fat 109 g167.8%
Saturated Fat 49 g245.1%
Trans Fat 0 g
Cholesterol 209.1 mg69.7%
Sodium 5169.5 mg215.4%
Total Carbohydrates 284 g94.6%
Dietary Fiber 14.6 g58.5%
Sugars 17 g
Protein 71 g141.3%
Vitamin A 269.6% Vitamin C 195.7%
Calcium 96.2% Iron 124.5%
*Based on a 2000 Calorie diet