In 2-quart casserole, cook onion and olive oil on HIGH 3-4 minutes, until tender, stirring halfway through cooking. Stir in rice, coating each grain. Stir stock and salt into rice. Cook, covered, on HIGH 5-8 minutes, until boiling. Stir. Cook, covered, on MEDIUM (50 % power) 13-15 minutes, until liquid is absorbed and rice is tender. Drain spinach well, squeezing to remove all liquid. Stir spinach, Parmesan, and pepper into rice. Let stand, covered, 5 minutes. Remove seeds from tomato and cut into 1/2" chunks; stir into rice. From: "October 1992 Good Housekeeping" Posted on GEnie by S.ZENSEN [News Queen], Dec 23, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
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|Serving Size: 1 Serving (413g)|
|Recipe Makes: 4|
|Calories from Fat: 103 (26%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 10.9mg||3 %|
|Sodium 363.3mg||13 %|
|Potassium 918.9mg||24 %|
|Total Carbohydrate 59.3g||17 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 55.7g|
|Protein 13.4g||19 %|
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Calories per serving: 391
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