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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 8 |
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Loosely adapted from a dish served at Lupos, an old San Francisco restaurant that is no longer in business. Ingredients:
3 large eggs |
2/3 cup milk |
2 tablespoons butter or 2 tablespoons margarine, melted |
1/2 cup finely chopped yellow onion |
2 tablespoons chopped fresh parsley |
1 teaspoon dried thyme |
1 dash ground nutmeg |
1 teaspoon salt |
1/4 teaspoon worcestershire sauce |
3 cups cooked long-grain rice or 3 cups long grain brown rice |
3 cups grated cheddar cheese |
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry |
Directions:
1. Preheat oven to 350°.
2. In a large mixing bowl, using a whisk, beat the eggs.
3. Add in milk, butter, onion, parsley, thyme, nutmeg, salt, and Worcestershire sauce; stir to mix well.
4. Fold in the rice, 2 cups of cheese, and spinach.
5. Transfer mixture to a 4-quart casserole dish that has been coated lightly with cooking spray.
6. Bake, uncovered, for 45 minutes or until bubbly.
7. Sprinkle with 1 cup cheese and bake, uncovered, 5 minutes or until cheese melts.
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