pounds fresh spinach (or 2 10-ounce packages frozen), washed
2 cups diced cooked chicken
6 cups chicken broth
1 clove garlic, crushed
cup long-grained rice
teaspoon ground nutmeg
1 tablespoon fresh lemon juice
Freshly ground black pepper to taste
Salt to taste (optional)
cup grated Romano cheese
4 to 6.
If fresh spinach is used, it must be cleaned thoroughly and chopped.
Place the broth, garlic, spinach and chicken in a large saucepan.
Bring to boil, then add the rice, nutmeg, lemon juice, pepper, and
salt, and simmer until the rice is cooked but firm.
Serve hot and pass the Romano cheese and more pepper.