Spinach And Rice Casserole Recipe
Ingredients
1 cup long grain white rice
1/2 cup diced onions
2 tablespoons sliced scallions
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
2 teaspoons canola oil
1 teaspoon grated lemon rind
1/8 teaspoon ground black pepper
4 cups lightly packed chopped fresh spinach
2 cups defatted chicken stock
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.
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.
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