Lynn's
Spinach & Sun Dried Tomatoes Rice
2 1/4 cups chicken broth
10 sun-dried tomatoes
2 teaspoons olive oil
1/2 cup finely chopped onion
1 cup risotto rice
1/4 cup dry white wine
3 cups torn spinach
1/2 teaspoon salt
1/4 teaspoon black pepper
Bring broth and tomatoes to a boil in a small saucepan. Simmer tomatoes
3 to 5 minutes until soft. Remove tomatoes and chop into small pieces.
Reserve broth and tomatoes. Heat oil in a 3-quart saucepan over Medium
heat. Saute onions 3 minutes. Add the rice and saute 1 minute, stirring
constantly. Add broth, wine, chopped tomatoes, salt and pepper to rice.
Bring to a boil and reduce heat to Low. Cover rice and cook 20 minutes.
Stir spinach into rice and cook 2 minutes more while stirring
occasionally. This short-grained rice dish will be slightly creamy in
texture. Serve while hot
Even a
small star shines in the darkness.
- Finnish proverb