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Florentine Rice Ring Recipe
|Frozen chopped spinach||20 Ounce (2 Package)|
|Rice||4 Cup (64 tbs)|
|Water||3 Cup (48 tbs)|
|Garlic salt||1⁄4 Teaspoon|
|Parmesan cheese||1 1⁄2 Cup (24 tbs), grated or shredded|
Serving size: Complete recipe
Calories 3634 Calories from Fat 614
% Daily Value*
Total Fat 70 g108%
Saturated Fat 41.7 g208.6%
Trans Fat 0 g
Cholesterol 166.5 mg
Sodium 5218 mg217.4%
Total Carbohydrates 617 g205.7%
Dietary Fiber 22.1 g88.4%
Sugars 4.5 g
Protein 123 g245.7%
Vitamin A 1090.2% Vitamin C 265.5%
Calcium 255.3% Iron 125.2%
*Based on a 2000 Calorie diet
Cook spinach in salted water as directed on package; drain well.
Stir rice, water, salt, garlic salt and 2 tablespoons butter or margarine into saucepan.
Bring to vigorous boil.
Cover and simmer about 5 minutes.
Measure and reserve 2 tablespoons Parmesan cheese to garnish ring.
Combine cooked rice, spinach, 2 tablespoons butter or margarine and Parmesan cheese.
Spoon into oiled ring mold; press lightly.
Unmold ring onto heated serving plate.
Sprinkle reserved Parmesan cheese on top of ring.