By: Mary John Resch
This recipe is something a little different from the usual rice or potatoes and I liked it and will make it again — after all I did buy a box of Minute Rice to try this recipe.
I found that if I let the spinach thaw just a little I could take a knife and split it in half and wrap and put the half I wasn’t using back in the freezer to use later.
When I served this I cut it in squares and when it was cool I wrapped the squares individually and placed them in a zip lock bag and froze them to have later. I have not tried one of these yet but the square I refrigerated and had several days later was very good.
*Since I wrote this I tried one of the squares that I froze and I was pleased with it too.
GREEN RICE
1/2 yellow onion, chopped
1/2 package frozen chopped spinach
1/4 cup grated Parmesan cheese
1/2 cup melted butter
2 eggs, lightly beaten
2 cups milk
Garlic Powder
Salt
1 cup Minute Rice, measured when uncooked
Measure 1 cup Minute Rice and cook according to package directions.
Preheat oven to 325 degrees.
Thaw and drain spinach; mix with onion, cheese, butter, eggs, milk and rice. Add garlic powder and salt to taste. Bake in a buttered 8×8 casserole dish for approximately 1 hour and 15 minutes. Let cool for a few minutes before serving.
I cut my casserole into 9 squares but you could cut it in smaller pieces — your choice.