Preheat oven to 180°C (355°F). Heat the oil in a large non-stick
frying pan over medium heat. Add garlic, mushrooms and bacon
and cook for 5 minutes or until browned. Place in a 5 cup-capacity
(1.25L) ovenproof dish with the rice and stock and stir to combine.
Cover tightly with aluminum foil and bake for 40 minutes or until
most of the stock is absorbed and rice is al dente. Stir through the
spinach, parmesan, butter, salt and pepper. Serves 2.
Originally Submitted
12/16/2014
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