Leave standard potatoes or plain cooked rice behind! This adventurous side dish has an extraordinary rich flavor.
Ingredients
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1/8 cup pine nuts, optional
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1 1/2 cups long-grain white rice
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5 tbs. butter
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6 cloves garlic, minced or pressed
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2 medium onions, finely chopped
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1/4 tsp. salt
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1/4 tsp. fresh ground pepper
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4 cups chopped fresh spinach
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3/4 cup chicken stock
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1/2 cup freshly grated Parmesan cheese
Method
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Roast pine nuts in a dry skillet over medium heat, stirring constantly until golden brown. Set aside.
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Prepare rice according to package instructions.
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Melt butter in a large skillet.
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Add garlic and onions and sauté for 5 minutes.
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Add salt, pepper, and spinach and sauté for 3 minutes, or until spinach becomes limp.
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Add chicken stock and cooked rice.
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Sauté for 5 minutes, or until rice is steaming hot.
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Stir in Parmesan cheese and toasted pine nuts.
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Remove from heat.
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Keep covered and serve warm.
Serves 4-6
Article Source:
The Garlic Cookbook
by David DiResta. ©2000.
Reprinted with permission from the publisher: Bristol Publishing Enterprises, Inc., P.O. Box 1737, San Leandro, California, 94577.
More cookbooks by David DiResta.
About The Author
David DiResta gives cooking demonstrations in the Boston area, works as a catering and retail consultant, and keeps up with current cooking and kitchenware trends. His other books (many coauthored with his wife Joanne) include Cooking with Parchment Paper, The Toaster Oven Cookbook, Sautés, and Oven and Rotisserie Roasting.
