Heavenly Rice with Spinach

From 'Two Fat Ladies Obsessions' By Jennifer Paterson and Clarissa Dickson Wright (Clarkson Potter)

April 3, 2000
Web posted at: 12:36 p.m. EDT (1636 GMT)

• 1/2 cup pine nuts
• 2 cups long-grain white rice
• 5 tablespoons butter
• 6 cloves of garlic, minced
• 2 medium-sized onions, minced
• 2 pounds fresh spinach, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3/4 cup chicken stock
• 1/2 cup freshly grated Parmesan cheese

To prepare: Toast the pine nuts in a dry fying pan over a medium heat, stirring constantly, until golden brown. Set aside.

Cook the rice according ot package instructions. Meanwhile, melt the butter in a large frying pan, add the garlic and onions, and saute for 5 minutes or until the onions are soft. Add the spinach with the salt and pepper, and saute until it becomes limp. Add the chicken stock and the cooked rice. Cook, stirring, for 5 minutes or until the rice is steaming hot.

Stir in the Parmesan and pine nuts. Serve warm.

Clarkson Potter

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