Subj:  Bever's Green Rice

   If you like rice, one of my favorites is from Helen Corbitt's 25th Anniversary
Celebration Cookbook on page 205, called 'Green Rice'.

       1 cup long grain rice
       2 cups boiling water or boillion          
       1 teaspoon salt
       1 clove garlic
       2 tablesp.  butter
       2 tablesp. cooked strained spinach (fresh or frozen)
       1/4 cup Parmesan cheese

      Cook rice in boiling water or bouillon.  Saute the garlic in butter and when it
becomes yellow, discard.  Add rice and spinach to the butter and mix well.  Sprinkle
cheese over, cover and cook one minute (on top of range).

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