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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