Recipe - Creamy Spinach Rice

2 pound Long grain rice
1 pound Frozen or cooked fresh
spinach; squeezed dry
3 Cloves garlic; minced
1 pt Chicken stock
1 pt Heavy cream
One half pound Unsalted butter
1 pound Fresh grated parmesan
cheese; (or can)
TT kosher salt
TT pepper

1. cook rice in boiling salted water.

2. squeeze liquid from spinach, Puree in blender with the stock & garlic.

3. place puree in large pan, add cream & butter, reduce slightly.

4. stir in cooked rice, parmesan cheese and salt & pepper.

5. Simmer over low heat stirring constantly. It should be moist when
finished.

Place in two 200 pans and serve. also you can make creamy tomato rice &
make diagonal stripes in the 200 pan (alternating rice for color)

Serving Ideas : banquet/buffet

NOTES : yields: 100 5oz portions Variation: to make tomato rice substitute
tomato sauce for spinach.
Recipe by: S.C.I. Jamie, Az.

Posted to recipeludigest Volume 01 Number 527 by CuisineArt
CuisineArt@aol.com on Jan 14, 1998