| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soup |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Bunch fresh parsley; chopped |
| 2 |
|
Cloves garlic; pressed |
|
|
Butter & oil |
| 3 |
lg |
Onions; chopped |
| 2 |
pk |
Frozen spinach -or- |
| 1 |
lb |
Fresh spinach; chopped medium potatoes |
| 1/2 |
cn |
Pear tomatoes |
|
|
Salt & pepper to taste |
| 2 |
qt |
Beef or chicken stock |
| 1 |
c |
Uncooked rice |
INSTRUCTIONS
Prepare sofritto with parsley, garlic, butter & oil. Add onions, spinach,
tomatoes & potatoes & cook slowly. Water or moisture will form & when the
moisture is gone, add beef or chicken stock. Add rice, salt & pepper & cook
until rice is done, but still firm. Serve with a sprinkle of Parmesan
cheese.
MRS LAMI
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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