| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Italian | Chicken and, Mastercook, Posted to m | 1 | Servings |
INGREDIENTS
| 2 | c | White Rice |
| 1 3/4 | c | Chicken Broth |
| 1 3/4 | c | Water |
| 3 | tb | Olive Oil |
| 2 | Cloves Garlic, Minced | |
| 2 | lg | Onions, In Small Dice |
| 12 | c | Fresh Spinach, Washed, Chopped, Or 3 10 Oz. Pkg. Frozen, Thawed, Chopped |
| 1 | ts | Dried Oregano, Crumbled |
| 1/2 | c | Grated Parmesan Cheese |
| Salt And Pepper, To Taste | ||
| 1/2 | lb | Italian Sausage (Optional), Cooked, Crumbled |
| 3 | lg | Eggs, Lightly Beaten |
INSTRUCTIONS
Place rice in a sauce pan with a tight fitting lid. Bring broth and water to a boil, pour over rice, stir and cover. Cook over low heat for 15 minutes or until liquid is absorbed and rice is just tender. Uncover and fluff with a fork. For a 10-12 pound turkey. While rice is cooking, heat the olive oil in a kettle over medium heat. Add garlic and cook until it gives off fragrance, but don't let it brown. Add the onions and cook, stirring often, until they are melted and starting to turn gold. Add the spinach and cook until just done, about 12 minutes for fresh, slightly less for frozen. Remove the kettle from the heat and add the cooked rice, oregano, Parmesan and a little salt and pepper (and the sausage if you are using it). Taste and adjust seasonings, then stir in the eggs. Recipe by: Dressed Birds? Stuffed Birds? Yankee Magazine November 1996 Posted to MC-Recipe Digest V1 #662 by Peg Baldassari <Baldassari@CompuServe.COM> on Jul 9, 1997
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