Green Rice

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* Exported from MasterCook *

 

Green Rice

 

Recipe By :Kavita Mehta: From my personal Authentic Recipe

Collection

 

Serving Size : 4 Preparation Time :0:00

Categories : Main Course No Meat

P Rice & Grains

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 tablespoons butter

-- or substitute

1 cup rice

-- Italian, such as avorio

1 7/8 cups vegetable stock

-- (15 oz)

3 teaspoons salt

1 pound fresh green peas -- shelled

7/8 cup water

2 pounds spinach

-- thoroughly washed

1 teaspoon black pepper

1 teaspoon chopped fresh basil

1 teaspoon fresh marjoram -- chopped

1/2 cup Parmesan cheese -- grated

 

In a large saucepan, melt 2 tablespoons of butter over moderate

heat. When the foam subsides, add the rice and fry, stirring

constantly, for I minute. Pour over about one-third of the stock

and 1 teaspoon of salt. Regulate the heat so that the rice is

bubbling all the time. Stir the rice occasionally with a fork.

When the rice swells and the liquid is absorbed, add another

one-third of the stock. Continue cooking the rice in this way

until it is tender and moist but still firm.

 

Meanwhile, in a medium-sized saucepan, cook the peas with

the water and 1 teaspoon of salt over moderate heat for 8

minutes, or until they are tender. Drain the peas and set them

aside.

 

In another medium-sized saucepan, cook the spinach with the

remaining salt over moderate heat for 7 to 12 minutes, or until

it is just tender. Do not add any water because there should

be enough left on the spinach leaves after they are washed.

 

Drain the spinach, pressing down with a wooden spoon to

extract any excess liquid. Chop the spinach and sprinkle with

the pepper. Arrange one-third on the bottom of a shallow

heatproof dish.

 

When the rice is cooked add 2 tablespoons of the butter, the

basil and marjorarn and toss until the rice is well coated.

Spoon one-third over the spinach.

 

Puree the peas in a blender or mash them through a strainer.

Spread one third of the pea puree over the rice. Consume

making layers of spinach, rice and peas, until all the ingredients

have been used up.

 

Preheat the broiler to high.Sprinkle the cheese over the top and

dot with the remaining butter, cut into small pieces. Place the dish

under the broiler. Broil for 3 to 4 minutes, or until the cheese is

bubbling and beginning to brown. Serve at once.

 

 

Cuisine:

" Italian "

Source:

" http://www.ricegourmet.com/Recipe_Italy.htm "

S(Formatted for MasterCook 6):

" by Vicky "

 

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Per Serving (excluding unknown items): 495 Calories; 19g Fat (33.9%

calories from fat); 21g Protein; 63g Carbohydrate; 13g Dietary Fiber;

47mg Cholesterol; 3127mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2

Lean Meat; 1 1/2 Vegetable; 3 Fat.

 

NOTES : This dish makes a delicious main meal or center meal. Serve

with tossed salad, European bread and wine. This recipe is very easy

to make, and does not take long to prepare.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0