Herbed spinach and rice bake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Spinach leaves, fresh, well |
| 4 | tablespoons | Unsalted butter |
| ⅓ | cup | Onion; chopped |
| ½ | teaspoon | Salt |
| Pinch sugar | ||
| ¾ | cup | Milk |
| 3 | Eggs; lightly beaten | |
| ½ | teaspoon | Worcestershire sauce |
| ½ | teaspoon | Thyme leaves, fresh; or 1/4 tsp dried |
| 1 | cup | Rice; cooked |
| 1 | cup | Sharp cheddar cheese; grated |
Directions
Recipe by: From The Farmers' Market - ISBN 0-06-055005-8 1. Preheat oven to 350°F. Be sure the spinach is well washed; shake dry. Heat the butter in a large skillet over medium heat. Add the onions and cook until slightly wilted, 3 to 4 mins. Add the spinach to the onions, sprinkle with the salt and sugar, and toss until the spinach is wilted, 3 to 4 mins. longer. 2. Transfer the spinach mixture to a colander or large sieve set over a bowl. Press, draining and reserving liquid. Add the milk, eggs, Worchestershire, and thyme to the spinach liquid, whisking to blend. Stir in the spinach, rice, and all but 2 Tbs of the cheese. Pour the mixture into a buttered shallow baking dish, such as an 11 x 7-inch rectangular dish, or a 9-inch round pan. Sprinkle with the remaining 2 Tbs of cheese. 3. Bake until mixture is set, 20 to 25 mins. Serve hot, cut into squares or wedges.
From: Dan Klepach