In a small heavy pot, melt the butter over medium heat. Let it become bubbly but be careful not to let it brown. This step adds a nice richness to the rice.
Once the butter is melted, add the brown rice to the pot. Stir it for about one minute, allowing the grains to absorb the flavor of the butter and toast slightly.
Next, pour in the water and add the bullion cube. Stir well to dissolve the cube, then bring everything to a boil over high heat.
When it reaches a boil, cover the pot with a lid and reduce the heat to low. Let it simmer for approximately forty-five minutes, or until all the water is absorbed and the rice is tender. Take a moment to savor the aroma wafting through your kitchen.
Meanwhile, in a separate sauté pan, heat the olive oil over medium heat. Once hot, add the minced garlic, stirring frequently to avoid burning. Sauté until the garlic turns a lovely golden color and releases its fragrant aroma.
Then, add the thawed spinach to the pan. Mix it well with the garlic, and season with a pinch of salt. Cook for about four minutes, allowing the flavors to meld.
As the spinach cooks, check on your rice. Once all the water is absorbed, fluff it gently with a fork to separate the grains.
Now, combine the cooked rice with the spinach mixture in the sauté pan. Toss them together until everything is evenly mixed.
If you like, top your dish with freshly grated cheese such as Pecorino Romano for an extra layer of flavor. Serve warm and enjoy the deliciousness!
