Fish and Spinach Rolls | RICARDO

Ingredients

• 1 1/2 cups (375 ml) parboiled rice
• 2 1/2 cups (625 ml) water
• 1/2 cup (125 ml) chicken broth
• 2 tablespoons (30 ml) melted butter
• 2 tablespoons (30 ml) chopped flat-leaf parsley
• Salt and pepper
• 2 shallots, thinly sliced
• 2 tablespoons (30 ml) olive oil
• 2 tablespoons (30 ml) lemon juice
• 8 oz (227 g) baby spinach
• 1/2 cup (125 ml) grated Gruyère cheese
• 4 fillets cod or haddock, about 6 oz (170 g) each
• 1/4 cup (60 ml) slivered almonds, toasted
• 2 tablespoons (30 ml) butter, cubed