1 (12 ounce) bag Cut 'N Clean Greens Beet Greens
1 tablespoon olive oil
1 onion, finely chopped
1 cup (uncooked) Arborio rice
1 (14-ounce) can fat-free, lower-salt chicken broth
1/2 cup water
1/4 teaspoon freshly ground nutmeg
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided use
Heat oven to 400 degrees.
Heat oil in a large pot over medium heat. Add onion; cook 5 minutes or until tender. Add rice and stir well to coat. Stir in beet greens, broth, water and nutmeg. Bring to a simmer, cover and cook 9 minutes. It will take beet greens several minutes to cook down. Stir in 1/4 cup cheese.
Spray a covered baking dish with nonstick spray and transfer hot mixture into the prepared dish. Cover and bake for 15 minutes. Stir and sprinkle with remaining 1/4 cup cheese. Cover and bake an additional 15 minutes or until liquid is almost absorbed. Remove from oven, stir and serve.
Substitute low-salt vegetable broth for the chicken broth, or use all broth (a total of 2 1/4 cups) instead of broth and water. You may effectively substitute Spinach or chard for the beet greens. If you have a Dutch oven that goes easily from stovetop to oven, feel free to use that for this dish instead of using the pot and the baking dish.