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Cooked by: Chef / Last Modified: 3/24/2004 / Course: side dish / Number of Servings: 1 |
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Directions: Soak the rice for 5 minutes in warm water, rinse well and drain.
Rinse the spinach well, place it into a saucepan with no added water,
cover and cook over low heat for 5 minutes. Transfer to a blender, add the
parsley, onion, garlic and 1/2 cup water and puree. Set aside.
Heat oil in a skillet, add the rice and saute for 5 minutes, stirring
constantly. When the grains begin to separate, remove from the heat and
drain off the excess oil. Add the spinach-parsley puree to the skillet and
saute for 2 minutes. Add the hot water and salt to taste. When the mixture
comes to a boil, lower the heat and cook, covered, for about 20 minutes or
until the rice is tender.
Meanwhile, preheat the oven to 350 F. Melt the butter in a large skillet,
add the onions and chile strips and saute for 5 minutes or until tender.
Sprinkle with salt.
Grease a ring mold and arrange a third of the onions and chiles in the
bottom. Cover with half the rice and half of the cheese. Cover with the
rest of the rice. Cover with foil and bake for 10 minutes.
Turn out the mold onto a platter. Cover with cream and sprinkle with the
remaining grated cheese. Place the remaining chiles and onions in the
center of the mold.
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