1 sm Onions, chopped
2 tb Oil, olive
1 c Rice, uncooked
2 c Stock, chicken
1/4 ts Salt
10 oz Spinach; thawed
1/3 c Cheese, Parmesan, grated
1/4 ts Pepper, black
1 md Tomatoes
In 2-quart casserole, cook onion and olive oil on HIGH 3-4 minutes, until tender, stirring halfway through cooking. Stir in rice, coating each grain. Stir stock and salt into rice. Cook, covered, on HIGH 5-8 minutes, until boiling. Stir. Cook, covered, on MEDIUM (50 % power) 13-15 minutes, until liquid is absorbed and rice is tender. Drain spinach well, squeezing to remove all liquid. Stir spinach, Parmesan, and pepper into rice. Let stand, covered, 5 minutes. Remove seeds from tomato and cut into 1/2″ chunks; stir into rice. From: “October 1992 Good Housekeeping” Posted on GEnie by S.ZENSEN [News Queen], Dec 23, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005