Brown Rice and Spinach Pilaf

Total time: 25 minutes
    This rice is cooked in beef stock, just to vary the flavor a bit. Substitute Basmati. 

 Ingredients:

• 1/2 cup (3.3oz, 95gr) quick-cooking brown rice 
• 1 cup (8oz, 240ml) beef stock
• 1 medium carrot
• 1 small or 1/2 medium onion
• 2oz (60gr) spinach
• 1 tsp soy sauce
• 1 tsp dried marjoram
• 2 tsp oil

 Instructions:

• Cook rice, marjoram, in beef stock according to package directions.
• Roughly chop the carrot and onion. 
• Heat oil in a medium skillet.  Add carrot and onion, sauté until tender.
• Pick through spinach, discarding any damaged leaves. 
• Wash and drain well. Slice any very large leaves.
• When rice is done, add it to the skillet, along with the spinach and soy sauce. 
• Cook, stirring, just until the spinach starts to wilt.  Serve.