Guest guest Posted July 23, 2008 Report Share Posted July 23, 2008 They do but not much longer, chard is thicker. Kale is thicker yet. Donna --- On Wed, 7/23/08, Kathleen Pelley <kmpelley wrote: Kathleen Pelley <kmpelley Re:Hi Kathleen Re: HERB SPINACH and RICE BAKE Wednesday, July 23, 2008, 8:42 PM Do you think that chard leaves take longer to cook than spinach? Kathleen > After reading the recipe again, I think a short steam and drain then use would be perfect. It might cookj long enougfh to wilt the spinach but if you use chard I doubt it. > Donna > > > --- On Wed, 7/23/08, Kathleen Pelley <kmpelley@.. .> wrote: > > Kathleen Pelley <kmpelley@.. .> > Re:Hi Kathleen [vegetarian_ group] Re: HERB SPINACH and RICE BAKE > > Wednesday, July 23, 2008, 1:17 PM Donna, > > Thanks for your response. Whether to steam the spinach or not was > basically my question. I know that when I make an omelet and I add > spinach, I just put it in unsteamed. It comes out with a delicate > flavor and texture that is great. I am not sure if this casserole is > cooked long enough or if it would add too much moisture [adjust > liquids, etc] > > Kathleen > > > Kathleen, it's not my recipe but I don't see why it wouldn't work > if you steamed the spinach and chard first. I know canned spinach is > nothing I like either. My Mom would eat it cold from the can. LOL > > > --- On Wed, 7/23/08, Kathleen Pelley <kmpelley@ .> wrote: > > > > Kathleen Pelley <kmpelley@ .> > > [vegetarian_ group] Re: HERB SPINACH and RICE BAKE > > > > Wednesday, July 23, 2008, 10:39 AM > > > > I also do not like the taste of canned spinach. Since I have a > ready > > source of fresh chard leaves in my back yard [not the stalks] and > > also spinach, do you think I will need to make any changes to the > > recipe to use fresh ingredients. > > > > Kathleen > > Eureka CA > > > > HERB SPINACH and RICE BAKE > > > > > 1 (15.5-ounce) can spinach > > > 2 cups rice, cooked > > > 3/4 cup cheddar cheese, shredded > > > 2/3 cup low-fat milk > > > 1/4 cup butter or margarine, softened > > > 1/4 cup onion, chopped > > > 2 teaspoons salt > > > 1 teaspoon Worcestershire sauce (veg version) > > > 1 teaspoon thyme, ground > > > > > > 1. Preheat oven to 350°F and grease a 13x9-inch baking pan. > > > 2. Drain canned spinach, removing any excess liquid. > > > 3. Combine spinach with remaining ingredients in a large bowl. > > > 4. Pour into pan. Cover and bake for 20 minutes. > > > 5. Uncover and bake an additional 5 minutes or until set. > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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