Spinach Leek Brown Rice

This is kind of a rice pilaf and can go either Indian or Middle Eastern depending on the spices you add. It's a great way to use up leeks (especially while they are cheap this time of year!!) and gets some more veggies and color into your rice.

Prep:
Clean and slice thinly 1 leek into thin rings.
Peel and mince 3 cloves garlic.
Clean and finely chop several cups of spinach. I use the food processor for this. This should yield about 1 C chopped spinach.
Get electric kettle heating water in it for later.

Cook:
In a hot pan, add 1 TB olive oil and coat bottom of pan.
Add the leek and garlic, add some salt, and stir.  Cook until softened and starting to brown.
Add 1 C brown rice and stir.  Cook to toast the rice, approx 60 seconds.

Now add a few cups hot water and the chopped spinach, stir.

Cover and turn to low.  Cook until the rice is done (could be 20-40 minutes depending on the type of rice and heat).  You may need to add more water, so check it every so often. Season with salt as needed.