Green Rice

In a saucepan, combine the rice, broth, and bay leaf and bring to a boil over high heat. Reduce the heat and simmer, covered, for about 35 minutes, until all the liquid is absorbed. Set aside.

In another saucepan, stir the spinach over medium heat until it begins to wilt. Mix into the rice. Fold in the scallions, parsley, basil, tarragon, and nutmeg just until mixed; the herbs should stay green and fresh (i.e., uncooked).