1 c. white rice
1 can chicken broth
1 bunch fresh spinach
1/2 lb. mushrooms, sliced
1/2 c. chopped walnuts
Parmesan cheese

Add water to chicken broth to make 2 cups. Cook rice in broth. Saute mushrooms in butter. Wash spinach, draining well, and chop coarsely. When rice is cooked, turn it into a large bowl. Using 2 forks combine it with spinach (the heat from the rice cooks the spinach lightly). Mix in mushrooms and walnuts. Sprinkle with Parmesan.