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    You are in: Home / Recipes / Walnut Rice Florentine Recipe
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    Walnut Rice Florentine

    Walnut Rice Florentine. Photo by Mikekey

    1/1 Photo of Walnut Rice Florentine

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Mary Fowler Polly W's Note:

    I like easy recipes that are big on taste . This is a great side dish that I never get tired of. It came from one of my many cookbooks but since I had torn the page out years ago, I don't know which book ! Make sure you use converted rice !!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Add water to broth to make 2 1/4 cups, set aside.
    2. 2
      Melt butter in large sauce pan then add rice,onion and garlic.
    3. 3
      Cook over medium heat stirring constantly, 3-4 minutes.
    4. 4
      Add sherry and broth and bring to a boil.
    5. 5
      Reduce the heat , cover and simmer 20 minutes.
    6. 6
      Remove from heat and stir in the spinach and heavy cream.
    7. 7
      Let stand until liquid is absorbed.
    8. 8
      Stir in walnuts and sprinkle with parmesan cheese and pepper to taste.

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    Ratings & Reviews:

    • on September 28, 2008

      55

      This is like risotto without the fuss and stirring. Great flavors and textures. I am going to try it with chicken broth next time. (I could not find converted rice at my store, so used long grain white rice. Will try to find converted next time.) Made for Fall 2008 PAC.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Walnut Rice Florentine

    Serving Size: 1 (195 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 331.5
     
    Calories from Fat 162
    49%
    Total Fat 18.0 g
    27%
    Saturated Fat 7.3 g
    36%
    Cholesterol 33.1 mg
    11%
    Sodium 596.0 mg
    24%
    Total Carbohydrate 30.9 g
    10%
    Dietary Fiber 2.0 g
    8%
    Sugars 1.8 g
    7%
    Protein 8.3 g
    16%

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