Rice with Spinach

• 1/4 cup extra virgin olive oil
• 1 cup long-grain rice
• Salt and black pepper to taste
• 1 1/2 cups stock, preferably homemade (pages 160163), or water
• 1 pound fresh spinach, trimmed, washed, and drained but still wet
• Tiny grating of nutmeg
• Juice of 1 lemon
• 2 tablespoons butter, cut into bits
• 1/2 cup grated pecorino Romano or crumbled feta cheese

1. Put 2 tablespoons of the oil in a medium saucepan with a lid over medium heat.
2. A minute later, add the rice along with some salt and pepper and cook, stirring, for about a minute.
3. Add the stock, reduce the heat to low, and cover.
4. Cook for about 15 minutes, or until the rice is done.
5. Meanwhile, put the remaining oil in a deep skillet over medium-high heat.
6. A minute later, add the spinach and some salt and pepper and cook, stirring occasionally, until it wilts.
7. Continue to cook until most of the liquid is gone; stir in the nutmeg and the lemon.
8. Toss the cooked rice with the butter and put on a platter; stir the cheese into the spinach, then immediately put on top of the rice and serve.

extra virgin olive oil, longgrain rice, salt, stock, fresh spinach, nutmeg, lemon, butter, feta cheese

Taken from www.epicurious.com/recipes/food/views/rice-with-spinach-385867 (may not work)