Ingredients

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

Directions

Toast pine nuts in a dry frying pan over medium heat, stirring constantly, until golden brown. Set aside.

Cook rice according to package instructions. Meanwhile, melt butter in a large skillet, add garlic and onions; sauté 5 minutes or until onions are soft. Add spinach with salt and pepper and sauté until spinach wilts. Add chicken stock and cooked rice. Cook, stirring, for 5 minutes or until the rice is steaming hot. Stir in Parmesan and pine nuts. Yield: 8 servings. From "Two Fat Ladies Obsessions" (Potter) by Jennifer Paterson and Clarissa Dickson Wright.