2 cups arborio rice
5 cups boiling water
2 x 10g stock cube, crumbled
3 tablespoons margarine
3 cups sliced mushrooms
½ cup finely grated parmesan cheese
2 cups baby spinach leaves or chopped spinach leaves
2 tablespoons chopped chives (or another herb of your choice)
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. Serves 6
