Spinach-Rice Casserole
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.
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.
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.
Take a deep oven dish, mine was about 15x20cm.
Grease with butter and sprinkle with breadcrumbs or semolina inside.
In a bowl, place the cooled rice and the spinach with onions.
Stir and make sure it's not hot.
Add eggs, salt, pepper and nutmeg, to taste.
Stir thoroughly so that the rice and the spinach are well mixed together and there are no lumps.
Transfer the mixture to the oven dish, spread evenly and press well with a spoon.
Sprinkle on top with grated Parmesan cheese.
And place the dish in the preheated oven at 200 degrees C for 25-30 minutes.
After it has browned, it's done. Turn the oven off, but leave the pudding in there for another 5 minutes.
Then remove, it's ready to be served.
Serve it as such, with yogurt and a salad, or as a garnish next to a steak.
Enjoy!
