Instructions: 1. Lightly coat bottom of 3-quart saucepan with cooking spray; heat over high heat. Add mushrooms, basil, garlic and pepper; cook and stir 3 to 4 minutes or until mushrooms are tender.

2. Stir in broth, rice, canned soup and water; cook and stir until well blended and mixture begins to boil. Reduce heat to low. Cover; simmer gently 12 minutes; stirring twice during cooking or until rice is just tender but still firm to the bite.

3. Stir in spinach; cover and let stand 5 to 7 minutes or until spinach is wilted.

4. Sprinkle with walnuts and cheese before serving.

(No nutritional summary is provided for the modifications we made.)

Yield: 8 cups

NOTES : Tested with modifications 2001-Oct: Rescaled to yield 2 cups; substituted a Porcini risotto mix (http://www.pastarotti.com/GBGenerale01.htm) for the spray, garlic, mushrooms, broth, rice and mushroom soup. Used fresh basil, frozen chopped spinach, and pecans. Coarsely ground pepper and cheese were offered at table. Lots of flavor. (contact: http://home.earthlink.net/ kitpath/ )

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