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Spinach And Rice Casserole

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Ingredients
  Long grain white rice 1 Cup (16 tbs)
  Diced onions 1⁄2 Cup (8 tbs)
  Sliced scallions 2 Tablespoon
  Chopped dill 1 Tablespoon
  Chopped parsley 1 Tablespoon
  Canola oil 2 Teaspoon
  Grated lemon rind 1 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Lightly packed chopped fresh spinach 4 Cup (64 tbs)
  Defatted chicken stock 2 Cup (32 tbs)
Directions

In a medium bowl, combine the rice, onions, scallions, dill, parsley, oil, lemon rind, and pepper; mix well.
Coat an 8 cup casserole dish with nonstick spray.
Place one third of the spinach on the bottom; spoon half of the rice mixture over the spinach.
Repeat, using the remaining spinach and rice (ending with spinach).In a medium saucepan, bring the stock to a boil over high heat.
Pour the boiling stock over the casserole mixture, cover and bake at 350°F for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Interest: 
Healthy
Servings: 
6

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