Green rice

Posted 11/5/18

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 …

The News + Record is worth reading!

We’re all about Chatham County, and we welcome you to our site. You can view up to 3 stories each month, then registration is required.

Please sign in below if you have an account. If not, please register here to get an account. It’s easy and takes just a minute.

Our staff works hard to bring good journalism, writing and story-telling to Chatham County. HELP US! You can get the News + Record mailed to you weekly by subscribing here.

Please log in to continue

Log in

Green rice

Thanks for reading Chatham County’s leading news source! Please consider supporting community journalism by subscribing to the News + Record – you can do so by clicking here.

Posted

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.

Comments

No comments on this story | Please log in to comment by clicking here
Please log in or register to add your comment