Green Rice

• 2 Tbsp. olive oil
• 4 Tbsp. butter
• 1 c. minced green onions or scallions
• 1 c. minced parsley
• 1 1/2 c. finely chopped fresh spinach
• 2 c. short grain rice
• 3 1/2 c. hot chicken stock
• 1 1/2 tsp. salt
• 1/4 tsp. black pepper, freshly ground
• Parmesan or Romano cheese, freshly grated (for topping)

1. Use a 2-quart heavy saucepan with a tight fitting lid.
2. Heat the pan and add the oil and 2 tablespoons of the butter.
3. Add the onions, parsley and spinach.
4. Cover and cook over low heat for 5 minutes.
5. Mix in the rice and stir until translucent.
6. Add 2 cups of the hot chicken stock, salt and pepper.
7. Cover and cook over low heat, about 10 minutes.
8. Add the remaining broth.
9. Cover and cook another 10 minutes or until the rice is tender.
10. Lightly mix in the remaining butter with a fork.
11. Garnish with the cheese topping.

olive oil, butter, green onions, parsley, fresh spinach, short grain rice, chicken, salt, black pepper, parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=797703 (may not work)