Ingredients

• 1 bag of Mainland Fresh Baby Spinach leaves
• 2 cups Arborio rice
• 5 cups boiling water
• 2×10g chicken flavoured stock cube, crumbled
• 3 tablespoons margarine
• 3 cups sliced mushrooms
• ½ cup finely grated Parmesan cheese
• 2 tablespoons chopped chives (or another herb of your choice)

Directions

1. Combine rice, water, stock cube, margarine and mushrooms into a large ovenproof dish. Cover dish tightly with lid.
2. Bake in a hot oven (200°C) for 30 minutes or until rice is tender.
3. Stir through spinach leaves Parmesan and chives.