Sunday, June 1, 2008

Greek Spinach Rice Casserole

I adapted this recipe from two recipes and added a few things as I tasted. Guess what's for supper!

Preparation time: 30 minutes
Cooking time: 30 minutes
Recipe yield: large casserole
Number of servings: 10

Spinach, rice, cheese and Greek seasoning. What's not to like? Good side dish for grilled fish or chicken. Serve with a salad and hot, crusty bread with dipping oil. Bread recipe to follow in a few days.

1 cup chopped onion
2 cloves minced garlic
1 tablespoon olive oil
1 tablespoon salt-free butter
4-1/2 cups cooked long grain rice
3 (10-3/4 oz.) cans reduced sodium chicken broth
1 (10 oz.) package fresh spinach
1 egg
1 (5 oz.) can low-fat evaporated milk
1/2 teaspooon Greek seasoning
1/8 t. white pepper
1/2 c. seasoned, crumbled feta cheese
1/2 c. shredded Parmesan cheese

In a large saucepan, saute’ chopped onion and minced garlic in oil and butter until tender. Add rice and broth; bring to a boil. Reduce heat and add spinach; cook until wilted. Beat egg and milk and add to spinach and rice mixture; stir constantly until thickened. Add Greek seasoning, pepper and feta cheese. Pour into a 2-quart casserole that has been sprayed with nonstick cooking spray. Sprinkle Parmesan cheese and paprika on top. Bake at 350 degrees F. for 30 minutes or until hot.

No comments: