2 tbsp. olive oil
4 tbsp. butter
1 c. minced green onions or scallions
1 c. minced parsley
1 1/2 c. finely chopped fresh spinach
2 c. short-grain rice
3 1/2 c. hot chicken soup stock
1 1/2 tsp. salt
1/4 tsp. black pepper, freshly ground
Parmesan or Romano cheese, freshly grated, for topping

Choose a 2 quart heavy saucepan with a tight-fitting lid. Heat the pan and add the oil and 2 tablespoons of the butter. Add the onions, parsley and spinach. Cover and cook over lo wheat for 5 minutes. Mix in the rice and stir until translucent. Add 2 cups of the hot chicken stock, salt and pepper. Cover and cook over low heat. Add the remaining broth, cover, and cook another 10 minutes, or until the rice is tender and light. Lightly mix in the remaining butter with a fork. Garnish with the cheese topping. Serves 4 to 6.