Side Pannel
Spinach and Rice Gratin
Spinach and Rice Gratin
- Recipe Submitted by ADMIN on 09/26/2007
Category: Rice, Main Dish
Ingredients List
- 2 lb Fresh spinach; thawed
- 3 tb Olive oil
- 1 md Onion; chopped
- 2 Garlic cloves; minced
- 1 1/2 c Cooked rice
- 2 oz Gruyere cheese; grated
- 2 tb Parmigiano-Reggiano cheese;
- -grated
- 1/2 c Parsley; chopped
- Salt and pepper; to taste
- 1/2 ts Dried thyme
- 3 Eggs; beaten
- 2 tb Fine dry breadcrumbs
Directions
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.
NOTES : Fresh spinach should have stems removed and leaves well washed.
This
dish can also be made with 2 10-ounce boxes of frozen chopped
spinach instead
of fresh.
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.
NOTES : Fresh spinach should have stems removed and leaves well washed.
This
dish can also be made with 2 10-ounce boxes of frozen chopped
spinach instead
of fresh.
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