A few of the new recipes I have made recently and that have been on my Weekly Menus have turned out to be duds. Or at least less than blog-worthy. Some will be okay with a little tweaking. But I obviously can’t post until it’s perfect. SO, here’s one from the recipe book archives:
This is a “real food” adaptation of my Nana’s recipe and a family favorite. She’s gone now, but would be proud to have one of her recipes on the Internet! It is actually a Rice Pilaf recipe, but when I was little, I am told that I re-named it Green Rice and it stuck.
1 C long-grain brown rice
2 T butter
2 C homemade chicken stock
1 Bay leaf
1 teaspoon ground thyme
2 Tablespoons butter
1 10-oz package chopped spinach
salt & pepper, to taste
Melt butter, add onion and rice and cook until onions are limp. Add chicken stock and heat.
Put in casserole dish and add salt and pepper. Sprinkle thyme on top and drop in bay leaf.
Cover and bake in oven 400 degrees for 30 minutes-1 hour or until liquid is absorbed.
Melt butter, add defrosted spinach and toss in skillet just until heated well.
Remove bay leaf and lightly toss spinach and rice together.
Do not stir as rice will get gummy.