Adapted from Allens Inc., Quality Vegetables
A wonderful side dish of rice, chopped spinach and asparagus spears. This recipe is versatile and can be prepared either dairy or parve.
1 tbsp Olive oil
1 Shallot, minced
1/2 Red bell pepper, diced
1 12 oz. bag Popeye’s Frozen Chopped Spinach, thawed
1 cup uncooked rice
2 cups chicken broth or parve vegetarian broth*
1 Tbsp. Fresh parsley, chopped
1 tsp. Dried dill
1 7.5 oz. box Frozen asparagus spears, thawed and cut in half
Preheat oven to 400°F. In large frying pan, heat oil over medium-high heat; add shallot and red pepper. Cook, stirring constantly, until transparent but not brown. Add spinach and cook until most of the moisture has evaporated. Add rice and stir well to coat; cook about 2 minutes. Add broth, parsley and dill. Bring to a boil; reduce heat and simmer 6 minutes. Pour into a greased 9- x13-inch pan; cover with foil and bake in oven for 20 minutes. Remove from oven and carefully stir in asparagus pieces. Bake uncovered for about 15 minutes.
Yield: Serves 8
*For a dairy version: Use vegetarian broth. Follow the above directions and after stirring in the asparagus, top with 1 cup Romano cheese, shredded. Bake uncovered for about 15 minutes or until cheese is lightly browned.
Recipes: Side Dishes, Rice, Vegetables, Parve or Dairy, Kosher