Rice with Spinach, Herbs, and Cheese


Serves: 4
Total Calories: 339

Ingredients

1 cup white rice or brown
salt and pepper, to taste
1 pound spinach fresh
1 tablespoon olive oil
1 onion minced
1 garlic clove, minced
1 teaspoon thyme chopped
1/4 cup parsley minced
1 pinch red pepper flake
1/4 pound provolone cheese grated
3 eggs beaten (optional)

Directions:

Preheat oven to 350 F. Cook rice in salted water until tender but still undercooked (15 minutes for white rice, 30 minutes for brown). Drain, rinse with cold water, drain again and set aside. Wash spinach and remove stems. Cook spinach in the water that clings to the leaves, until wilted. Cool and chop coarsely. Heat the oil, add the onion and saute until softened. Add the garlic and thyme. Combine all the ingredients together and season with salt and pepper to taste. Lightly oil a baking dish and add the spinach mixture. Drizzle more oil over the top, if desired. Cover with foil and bake for 25 minutes. Remove foil and cook for 5 minutes more.

Nutritional Facts:

Serves: 4
Total Calories: 339
Calories from Fat: 120

This Rice with Spinach, Herbs, and Cheese recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.


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