600 g/1 lb 5 oz spinach 40 g/1 1⁄2 oz butter 350 g/12 oz long-grain rice
40 g/1 1⁄2 oz Parmesan cheese, freshly grated salt


1.Cook the spinach in 500 ml/18 fl oz lightly salted, boiling water tor 5 minutes, then drain, reserving the cooking liquid.
2.Squeeze out as much liquid as possible and chop. Melt half the butter in afrying pan, add the spinach and cook over a low heat for 5 minutes.
3.Cook the rice in the reserved cooking liquid for 15-18 minutes until tender, then drain, tip into a warm serving dish and stir in the remaining butter. Top the rice with the·spinach and sprinkle with the Parmesan.

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