Directions
In a medium-sized pot or rice cooker, stir together grain, coconut water, chicken broth, 1/3 cup green onions, garlic and 1/2 tsp. salt.
For stovetop: Bring to a boil, cover and reduce heat to medium-low. Let cook 40 to 45 minutes or until tender and liquid is absorbed.
For rice cooker: Turn cooker on to brown rice setting and let cook, usually 20 to 25 minutes, depending on your cooker. When done, open lid and let cool 5 minutes.
When cooked, fold in remaining 1/4 cup green onions, 1 cup spinach, celery and parsley. Add olive oil and mix well. Season with salt and pepper to taste. Transfer to a serving bowl and finish with a few loose spinach leaves.
Serves 6