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Servings: 6 30 minutes • Rice: 3 cups (625 gr.) • Garlic: 3 whole cloves • Frozen spinach: ½ lb. • Vegetable cube: 1 • Small onions: 2 • Olive oil: 4 tbs. In a large saucepan warm up the oil with the cloves of garlic. When the garlic turns light brown add the frozen spinach and melt them. Season at the end with salt. In another saucepan warm up the oil with the thinly sliced onions until they don't turn soft and golden. At this point add the rice and mix well to make the rice tasty with oil and garlic. Let the rice become tasty and then start to add water with the vegetable cube. Mix slowly over a medium heat adding water once in a while until the rice is not completed cook. Option: When the rice is al dente you can add a small cube of butter that you kept in the freezer for the last 5 minutes. This one melting, will give to the rice a more creamy taste. |
1. Tagliatelle con I Piselli:Egg Noodles with Peas 2. Tagliatelle con gli Asparagi: Egg Noodles with Asparagus 3. Pasta con il Cavolfiore: Pasta with Cauliflower 
1. Minestrone Invernale:Winter Soup of Vegetables 2. Acquacotta: Tuscan "Cooked Water" Soup 
1. Riso con la Zucca:Rice with Butternut Squash 2. Riso agli Spinaci: Rice with Spinach 3. Risotto alla Toscana: Tuscan Risotto |
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