Toast the pine nuts in a dry frying pan over a medium heat, stirring constantly, until golden brown. Set aside.
Cook the rice according to package instructions. Meanwhile, melt the butter in a large frying pan, add the garlic and onions, and sauté for 5 minutes or until the onions are soft. Add the spinach with the salt and pepper, and sauté until it becomes limp. Add the chicken stock and the cooked rice. Cook, stirring, for 5 minutes or until the rice is steaming hot.
Stir in the Parmesan and pine nuts. Serve warm.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.