Recipe: Spinach and Rice (using instant brown rice)

SPINACH AND RICE

"This savory, easy-to-make dish is perfect with poultry."

1 cup fresh or frozen chopped onion
1 1/2 cups water
1 1/2 cups instant brown rice
1 (10 oz) package frozen chopped spinach
3 tablespoons grated Parmesan cheese
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon freshly-ground black pepper

Coat a 2-quart pot with cooking spray, and preheat over high heat. Add the onion and cook, stirring often, for about 2 minutes, or until slightly soft.

Add the rice, water, and spinach to the pot, and bring to a boil. Reduce the heat to medium-low, cover, and simmer, without stirring, for about 15 minutes, or until the rice is tender and the spinach is thawed. (Note that the spinach will remain in a block even when it's thawed.) If any water remains, drain it off.

Break the spinach up with a fork, and stir it into the rice. Add the Parmesan, nutmeg, salt, and black pepper, and stir to mix. Serve immediately.

Servings: 4
Source: The No-Time-to-Cook Cookbook by Joanne Abrams and Marie Caratozzolo