Prepare Spinach-Rice Stuffing.
With kitchen scissors,
eep warm.
For the spinach rice, cook bacon in a large
Preheat the oven to 350\u00b0F. Grease 10 cups of a 12-cup muffin pan. Sprinkle the bottom and side of the muffin cups with 1/4 cup of the Parmesan cheese.
Squeeze the excess water from the spinach. Combine the spinach, rice, egg, cottage cheese, feta and onion in a large bowl and mix well. Spoon into the prepared muffin cups. Sprinkle the tops with the remaining 1/4 cup Parmesan cheese.
Bake for about 30 mins or until browned and just set. Cool in pan 5 mins. Remove from pan. Serve warm.
bout 5 minutes.
Pulse spinach leaves in a blender until
-----Gumbo--------.
Follow recipe on gumbo base container to
r until translucent. Add water, spinach, rice, salt and ground red pepper
Cook rice; cook spinach according to package directions and drain well.
Beat 2 eggs and cream cheese together.
Salt to taste.
Combine this mixture with spinach, rice, onions and 1/2 cup Parmesan cheese.
Grease 2 pie tins and divide mixture into them.
Beat remaining egg and pour half over each pie.
Spread evenly.
Sprinkle remaining Parmesan cheese over pies.
Bake at 450\u00b0 for 30 minutes.
nion softens slightly.
Add spinach.
Cover and steam until
Prepare rice according\tto basic rice recipe except for baking.
Stir in
all
ingredients\texcept chicken.
Cover and bake at 350\u00b0 for
10
minutes.
Remove rice from oven and stir in chicken.
Return to oven and bake an additional ten minutes or until all liquid is absorbed.
Yields 2 servings.
owl. Add remaining spices and rice flour to TM bowl. Cook
trips.
For the Basmati Rice: In a 2-quart heavy
f the ingredients except the spinach to the skillet and bring
In a large pot, steam spinach. Chop and set aside. Preheat
large bowl combine the rice, spinach and tofu.
Now, reserving
r until fragrant. Add the rice and cook, stirring for 1
minutes, until tender. Add rice. Cook 1 minute, stirring
Cook rice in a saucepan of boiling water according to package instructions. Rinse.
Heat a large frying pan over medium heat. Cook bacon 3-5 mins, until crisp. Stir in spring onion, garlic and lemon zest. Cook 2-3 mins, until tender. Stir in rice. Heat, stirring, 3-5 mins. Remove from heat. Stir in spinach, season to taste and serve.
Add in the drained spinach, chopped tomato pulp, garlic, basil
Heat oil in pan until hot. Saute carrot, onion, leeks and celery for 5 minutes. Add rice; saute 1 minute.
Add tomatoes; saute 2 minutes. Add all but 2 Tbsp stock. Bring to simmer; add salt and pepper. Cover; cook 10 minutes.
Add spinach; stir. Add remaining stock, if needed, and herbs. Cover; cook 5 minutes.
Grease 10 cups of a muffin pan with the butter. Sprinkle the base and sides of cups with half the Parmesan. Preheat oven to 375\u00b0F.
For the cake mixture, combine spinach, rice, eggs, cottage cheese, feta and spring onion in a large bowl and mix well. Spoon into the muffin cups. Sprinkle the tops with the remaining Parmesan. Bake 30 mins or until browned and just set. Serve hot.