A simple supper

Over the years, Jim and I have become quite adept at fixing hot dinners that travel well. Here's one I prepared the other night. Rice is a good choice for traveling dinners; it usually stays hot for a half-hour or more.

Winter's melange

Serves 2

2 tablespoons olive oil

1 yellow onion, diced

1 clove garlic, minced

3 ounces of ham, chopped

8 ounces sliced fresh mushrooms

Fresh ground pepper to taste

½ cup uncooked rice

1 cup water

Salt to taste

2 cups baby spinach leaves (or ½ cup frozen chopped spinach, thawed)

Heat oil in skillet over medium heat; add onions and garlic and saute for about 3 minutes, add ham and saute for another minute, then add mushrooms. Season with pepper to taste. Cover, turn down heat to low and cook until the rice is done, stirring occasionally.

To cook the rice, put it in a saucepan with a tight fitting lid with the water and salt. Bring to a boil uncovered, then put on the lid and turn heat to low. Cook for 15-20 minutes until the water is absorbed. Meanwhile, if using fresh spinach, process until well chopped; if using frozen, squeeze out the excess water, and remove any tough stems.

When the rice is almost done, add the spinach, stir well, cover and continue cooking until done. The heat of the rice will cook the spinach.

Put on plates or in traveling containers, then pour the ham mixture over the rice mixture. Eat within 30 minutes, or reheat in the microwave for a minute.