Spinach and Artichoke Rice
1/2 cup unsalted butter
Melt butter in a deep-sided 12-inch skillet over medium heat. Add onion; cook until slightly wilted and transparent (about 5 minutes). Add spinach, artichoke hearts, green onions, parsley, red pepper, black pepper, gingerroot and salt. Cook stirring, 5 minutes. Add rice and stir to blend. Stir in sherry and cook until bubbly and heated through (about 10 minutes). Remove from heat and spoon into a serving dish.