| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Vegetarian |
Side dish, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
c |
White or brown rice |
|
|
Salt and pepper; to taste |
| 1 |
lb |
Fresh spinach |
| 1 |
tb |
Olive oil |
| 1 |
|
Onion; minced |
| 1 |
|
Garlic clove; minced |
| 1 |
ts |
Chopped thyme |
| 1/4 |
c |
Minced parsley |
| 1 |
pn |
Red pepper flakes |
| 1/4 |
lb |
Grated provolone cheese |
| 3 |
|
Eggs; beaten (optional) |
INSTRUCTIONS
PREHEAT OVEN TO 350F. Cook rice in salted water until tender but still
undercooked (15 minutes for white rice, 30 minutes for brown). Drain, rinse
with cold water, drain again and set aside. Wash spinach and remove stems.
Cook spinach in the water that clings to the leaves, until wilted. Cool and
chop coarsely. Heat the oil, add the onion and saute until softened. Add
the garlic and thyme. Combine all the ingredients together and season with
salt and pepper to taste. Lightly oil a baking dish and add the spinach
mixture. Drizzle more oil over the top, if desired. Cover with foil and
bake for 25 minutes. Remove foil and cook for 5 minutes more.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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