Toasted Rice with Spinach and Parmesan
This is a recipe that, depending on your menu needs, can be either a soup or a rice dish. I prefer mine right in the middle, still soupy enough it's not just rice, yet not enough broth to make it an outright soup. The flavors fit together very nicely, and toasting the rice gives it a great, nutty flavor.


1 c long-grain white rice
2 tbsp olive oil
1 1/4 c onions, chopped
4 cloves garlic, minced
1/2 tsp salt
1/2 tsp nutmeg
1/8 tsp cayenne
6 c vegetable stock
2 c fresh spinach leaves, chopped
1/3 c freshly-grated Parmesan
1 tsp lemon zest

In a skillet, toast rice 8-10 minutes until golden brown. Be careful not to burn, and stir often. In a large pot, heat oil over medium-high heat. Add onion and cook until golden, 5 minutes. Stir in garlic, salt, nutmeg, cayenne, stock, and rice and bring to a boil. Lower heat, cover, and simmer until rice is tender, about 12 minutes. Stir in spinach, parmesan, and lemon zest, simmer until spinach is wilted, about 3 minutes.
Serve and enjoy!