A delicious dish full of cheese, herbs, and veggies that can be made vegetarian (with vegetable bouillion cube). Recipe from Chef in your Backpack: Gourmet Cooking in the Great Outdoors, courtesy of Arsenal Pulp Press.
Combine the spinach, onions, garlic, dill, oregano, basil, nutmeg, and pepper.
In a pot of water over high heat, bring the rice and bouillon cube to a boil. Reduce heat and simmer until 3/4 of water is absorbed.
Add the spinach mixture and cook until all the water is absorbed. Add the cheese. Mix well and continue cooking until slightly melted. Add salt and pepper to taste.