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Prep Time: 10 Minutes
Cook/Bake Time: 30 Minutes
Servings: 6

• 3 tablespoons butter
• 1 medium onion, coarsely chopped
• 1 1/2 cups Arborio rice or medium grain rice
• 6 cups hot chicken broth
• 1 1/2 cups fresh baby spinach
• 1 cup (about 6 ounces) quartered pitted dried plums
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon white pepper
• 1/4 teaspoon ground nutmeg

In large skillet, melt butter over medium heat.

Add onion; cook and stir 5 minutes or until translucent.

Add rice; cook and stir 1 minute or until rice is coated in butter.

Increase heat to medium-high.

Add chicken broth, 1 cup at a time, letting each addition absorb before adding the next cup, stirring constantly.

Cook and stir about 15 to 20 minutes or until rice is tender and creamy.

Remove from heat.

Stir in spinach, dried plums, Parmesan, pepper and nutmeg.

Remove from heat.

Cover and let stand 5 minutes to heat through.

Nutritional Information (per serving)
Calories  371 
Cholesterol  21mg 
% of Calories from Fat  23% 
Fat  9g 
Sodium  1044mg 
Carbohydrates  62g 
Protein  10g 
Fiber  4g 

California Dried Plum Board -

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