Recipe for Herbed Spinach And Rice Bake


2 lb spinach leaves, fresh, well
4 tablespoon unsalted butter
1/3 cup onion; chopped
1/2 teaspoon salt
1 pinch sugar
3/4 cup milk
3 eggs; lightly beaten
1/2 teaspoon worcestershire sauce
1/2 teaspoon thyme leaves, fresh; or 1/4 tsp dried
1 cup rice; cooked
1 cup sharp cheddar cheese; grated


Preheat oven to 350F. Be sure the spinach is well washed; shake dry. Heat the butter in a large skillet over medium heat. Add the onions and cook until slightly wilted, 3 to 4 mins. Add the spinach to the onions, sprinkle with the salt and sugar, and toss until the spinach is wilted, 3 to 4 mins. longer. 2. Transfer the spinach mixture to a colander or large sieve set over a bowl. Press, draining and reserving liquid. Add the milk, eggs, Worchestershire, and thyme to the spinach liquid, whisking to blend. Stir in the spinach, rice, and all but 2 Tbs of the cheese. Pour the mixture into a buttered shallow baking dish, such as an 11 x 7-inch rectangular dish, or a 9-inch round pan. Sprinkle with the remaining 2 Tbs of cheese. 3. Bake until mixture is set, 20 to 25 mins. Serve hot, cut into squares or wedges.

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