Carrot, Spinach And Rice Stew

• 1/2 pound carrots, peeled and cut into 1/4-inch dice
• 1/2 cup long-grain rice, like Basmati
• Salt and pepper
• 1 pound fresh spinach, thick stems removed, washed and roughly chopped
• 3 cloves minced garlic, optional
• 2 tablespoons butter, optional

1. Combine carrots with 6 cups of water in a saucepan and turn heat to high.
2. Bring to a boil, then stir in rice and a large pinch of salt.
3. When the mixture returns to the boil, add spinach, then adjust heat so that it simmers gently.
4. Cook, stirring occasionally, until the rice and carrots are very tender, about 1/2 hour, and the mixture takes on the consistency of a thick stew.
5. Stir in garlic or butter (if you're using either or both), and cook another 5 minutes.
6. Taste and adjust seasoning and serve.

carrots, longgrain rice, salt, fresh spinach, garlic, butter

Taken from cooking.nytimes.com/recipes/11110 (may not work)