From Karie Sorensen
Parkview Ward
1 Tb. olive oil
4 c. baby spinach leaves (fresh)
2 c. grape tomatoes
1 1/2 c. white or brown minute rice (uncooked)
1 can vegetable broth
1/2 c. water
1/4 c. fresh parmesan cheese
1 c. pine nuts
garlic and herb seasoning (to taste)
salt and pepper
Add oil, water, broth, rice and seasonings in a skillet. bring to a boil, reduce heat to low and stir. Simmer 5 min.
Add spinach and tomatoes and cover, simmer 5 min. more, or until tomatoes start to burst. stirring occasionally. Add pine nuts and cheese to serve.
Chicken can be added, if desired.
Serves 4-5 adults (I always double or triple the recipe.)
4 c. baby spinach leaves (fresh)
2 c. grape tomatoes
1 1/2 c. white or brown minute rice (uncooked)
1 can vegetable broth
1/2 c. water
1/4 c. fresh parmesan cheese
1 c. pine nuts
garlic and herb seasoning (to taste)
salt and pepper
Add oil, water, broth, rice and seasonings in a skillet. bring to a boil, reduce heat to low and stir. Simmer 5 min.
Add spinach and tomatoes and cover, simmer 5 min. more, or until tomatoes start to burst. stirring occasionally. Add pine nuts and cheese to serve.
Chicken can be added, if desired.
Serves 4-5 adults (I always double or triple the recipe.)
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