Spinach & Rice Pie

[Guest guest]

* Exported from MasterCook II *

 

Spinach & Rice Pie - Piedmont

 

Recipe By : Italian Vegetarian Cooking/Paola Gavin

Serving Size : 6 Preparation Time :0:00

Categories : Greens Italian

Rice

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound fresh spinach

4 cups vegetable broth

2 tablespoons olive oil

1 small onion -- finely chopped

1 handful of parsley -- finely chopped

1 teaspoon fresh marjoram, or 1/4 tsp dried

1 1/2 cups uncooked rice

4 tablespoons butter

5 eggs -- beaten

1 cup freshly grated Parmesan cheese

1/4 teaspoon freshly grated nutmeg

salt

freshly ground black pepper

 

Wash the spinach and cook in a covered saucepan over moderate heat

for 5 minutes. The water clinging to the leaves is sufficient to

prevent scorching. Drain, squeeze dry, and chop. Set aside. bring the

broth to a boil in a pan and keep just below a simmer. Heat the olive

oil in a saucepan and gently cook the onion, parsley, and marjoram

for 5 minutes, or until the onion is translucent. Stir in the rice

and cook for 1 minute so each grain is coated with oil. Add a

ladleful of broth and cook until the liquid is almost evaporated. Add

another ladleful of broth and repeat until the rice is tender but

still firm and all the liquid is evaporated. Stir in 2 Tbsp of

butter. Transfer the rice to a mixing bowl and let it cool slightly.

Add the beaten eggs, the chopped spinach, 1/2 cup Parmesan cheese,

the nutmeg, and salt and black pepper to taste. Mix well together.

Pour into a well-buttered deep baking dish or souffle dish and smooth

the top with the back of a spoon. Melt remaining 2 Tbsp butter and

dribble over the op. Bake in a preheated 375 degree oven for 30 to 40

minutes, or until the top is crisp and golden. Serve with remaining

grated cheese on the side. Serves 6.

 

- - - - - - - - - - - - - - - - - -