Spinach and Rice Casserole |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
|
I cut this out of either a copy of Light and Tasty or Simple and Delicious years ago. We enjoy this with simple roasted meat, but I can eat it on its own as a main dish. Ingredients:
1 (10 ounce) bag fresh spinach |
1 cup chopped onion |
1 teaspoon olive oil |
1 1/2 cups uncooked rice |
2 cups chicken broth |
2 cups water |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup shredded parmesan cheese |
Directions:
1. Tear spinach into bite sized pieces, removing stems and set aside.
2. In a large saucepan, saute onion in olive oil until tender. Add rice. Cook, stirring constantly, for 2 minutes. Add chicken broth and water; bring to a boil. Reduce heat, cover and simmer for 15 minutes.
3. Stir in spinach, salt and pepper and cook until spinach is wilted.
4. Transfer mixture to a 2 quart prepared baking dish. Sprinkle with cheese.
5. Cover and bake at 375 for 20-25 minutes or until rice is tender. Remove lid and turn oven to broil to brown cheese a bit.
|
|