Spinach-Rice Casserole

Elena Butuc

I really liked the idea of rice combined with spinach and eggs, so I immediately made this recipe. Although it's an Italian recipe, Parmesan is the only special ingredient and you can successfully replace with simple cheese. You can use fresh spinach, or frozen, as it's more handy and very good.

It's a recipe for a meal as such or for a garnish. We served it with yogurt and a salad, it was great and even the kids liked it a lot.

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Ingredients

Metric US

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Rice

250 g

or 1 cup

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Water

2 cups

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Spinach

400 g

a bag of frozen spinach

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Egg

3 pieces

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White onion

1 piece

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Butter

20 g

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Bread crumbs

2 tbsp

I used semolina instead

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Salt and pepper

1 tsp

+ nutmeg to taste

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Parmesan

50 g

or yellow cheese

Step by step

Step 1

Wash the rice well, bring the water to a boil in a saucepan. When it starts to boil add the rice, a little salt, mix well and let simmer until the rice soaks up all the water and is done.

Here the ratio is 1 to 2 rice to water. I had round grain rice.

Let cool properly after boiling.

If you have left over rice from some other meal or garnish, it's even more convenient to reuse it here.

Step 2

Cook the onions in a pan with 10g of butter. When lightly browned, add the spinach, thawed and well drained. Leave over heat for another 5 minutes, stir and turn off.

If you've forgotten to thaw the spinach beforehand, put it as such and leave over heat until it softens.