Herbed Spinach And Rice Bake - xp

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* Exported from MasterCook *

 

Herbed Spinach And Rice Bake

 

Recipe By : " From the Farmers' Market " by Richard Sax with Sandra Gluck

Serving Size : 8 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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

2 pounds fresh spinach -- stems removed, leaves chopped

4 tablespoons unsalted butter -- (1/2 stick)

1/3 cup chopped onions

1/2 teaspoon salt

1 pinch sugar

3/4 cup milk

3 eggs -- lightly beaten

1/2 teaspoon Worcestershire sauce

1/2 teaspoon fresh thyme leaves

or 1/4 teaspoons. dried

1 cup cooked rice

1 cup grated cheddar cheese -- (sharp)

 

Preheat the oven to 350 degrees. 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 minutes. Add the spinach to the onions, sprinkle

with the salt and sugar, and toss until the spinach is wilted, 3 to 4 minutes

longer.

 

Transfer the spinach mixture to a colander or large sieve set over a bowl.

Press, draining and reserving liquid. Add the milk, eggs, Worcestershire, and

thyme to the spinach liquid, whisking to blend. Stir the spinach, rice, and all

but 2 tablespoons 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 tablespoons of cheese.

 

Bake until the mixture is set, 20 to 25 minutes. Serve hot, cut into squares or

wedges.

 

S(Formatted and posted by:):

" BrendaAdams "

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Per Serving (excluding unknown items): 204 Calories; 13g Fat (56.7% calories

from fat); 10g Protein; 13g Carbohydrate; 3g Dietary Fiber; 104mg Cholesterol;

347mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Non-Fat

Milk; 2 Fat; 0 Other Carbohydrates.

 

NOTES : Recipe is originally from New Jersey's Mercer County Farm Bureau Women.