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Bon Appetit! Italian Antipasto Suzanne DeKeyzer James
R ice with Spinach
Serving Size: Serves 6 People.
This dish takes about 30 minutes to prepare.
Rice: 3 Cups
Garlic: 3 Cloves, Minced
Frozen Spinach: 1/2 Pound
Vegetable Bullion: 1 Cube
Yellow Onion: 2 Small, Thinly Sliced
Extra Virgin Olive Oil: 4 Teaspoons
In a large saucepan warm up the olive oil with the cloves of garlic. When the garlic turns light
brown add the frozen spinach and smother until tender. Season with salt and black ground
pepper. Set aside.
In another saucepan, warm up the olive oil and add the thinly sliced onions until they are lightly
caramelized and soft. Add the 3 cups of uncooked rice and mix well. Add the vegetable bullion
cube. Mix together over medium heat adding water 1 cup at a time (about 4-5 cups of water
needed). Cook until rice until it is al dente and fold in the spinach, adding a small cube of butter
in to the mixture the last five minutes of cooking. This will give the rice a creamy texture.
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