Spinach & rice gratin

Yield: 6 Servings

Measure Ingredient
2 pounds Fresh spinach -- thawed
3 tablespoons Olive oil
1 medium Onion -- chopped
2 \N Garlic cloves -- minced
1½ cup Cooked rice
2 ounces Gruyere cheese -- grated
2 tablespoons Parmigiano-Reggiano cheese
\N \N Grated
½ cup Parsley -- chopped
\N \N Salt and pepper -- to taste
½ teaspoon Dried thyme
3 \N Eggs -- beaten
2 tablespoons Fine dry breadcrumbs

Heat a large nonstick frying pan over medium-high heat and add the spinach. Cook, stirring, until it wilts in the water left on its leaves. It will take about a minute for all the spinach to wilt after the water on its leaves reaches a boil. Transfer to a colander and press out as much water as possible. When the spinach is cool enough to handle, wrap it in a towel and squeeze out more water. Chop fine.

If you're using defrosted spinach, squeeze out the water.

Preheat the oven to 375#161#F. Brush a 2-quart gratin dish with olive oil.

Heat 1 tablespoon of the olive oil in a heavy-bottomed nonstick skillet over medium heat. Add the onion and saute, stirring, until tender and just beginning to brown, about 5 minutes. Add the garlic and spinach. Stir together for about 30 seconds, then transfer to a large bowl. Stir in the rice, cheeses, parsley, thyme, and beaten eggs. Add salt and pepper to taste. Turn the mixture into prepared gratin dish and smooth the top with the back of a spoon. Sprinkle on the breadcrumbs and drizzle on the remaining olive oil.

Bake for 30 minutes or until the gratin is set and the top golden brown. Remove from the heat and allow to cool. Cover and refrigerate.

Cut into squares and serve.

COMMENTS: This is really delicious, but make sure to season well with salt and pepper or it can be a little bland. Keeps well for several days and makes perfect picnic food.

Recipe By :

From: Conni Marais (X3648) On Fri, Aug

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