Instructions: Heat butter and olive oil in large skillet over medium heat. Add onion, celery, and mushrooms. Cook over medium heat until tender. Add brown rice; cook and stir until rice is golden, about 10 minutes.

Stir in parsley, dill, thyme, and pepper. Add beef stock. Bring to a boil, cover, and simmer 45 to 55 minutes until rice is tender and liquid is absorbed.

Meanwhile, rinse and dry spinach. Tear off stems and cut or tear leaves into shreds or small pieces. About 5 minutes before rice is done, quickly add spinach without stirring. Return lid and cook until rice is done.

Remove skillet from heat and add 1/2 cup cashews. Stir in nuts and spinach. Place in 2-quart serving dish. Sprinkle with cheese and remaining cashews or garnish each serving with cheese and cashews.

This recipe serves 4 to 6.

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