Rice and Spinach

• 8 ounces whole onion or 7 ounces chopped ready-cut onion (1 2/3 cups)
• 3/4 cup long grain rice
• 1 1/2 cups no-salt-added chicken broth
• 2 scallions
• 1 pound fresh loose spinach or 10 ounces fresh packaged spinach
• A few shakes of salt

1. While the onion is cooking (see chicken recipe), combine the rice and chicken broth, and bring to a boil in a heavy-bottomed pot.
2. Cover and simmer, cooking for a total of 17 minutes.
3. When the onion is browned, stir it into the cooking rice.
4. Wash, trim and slice the scallions, and add to rice; continue cooking.
5. Wash and trim tough stems from spinach, and cut coarsely.
6. About 2 minutes before the rice is ready, stir in the spinach, and finish cooking.
7. Season with salt.

onion, long grain rice, nosalt, scallions, loose spinach, salt

Taken from cooking.nytimes.com/recipes/3539 (may not work)