HERBED RICE AND SPINACH CASSEROLE
Serves 6 Heat Level Mild
3 cups cooked brown rice (short grain rice preferred) 8 oz. baby spinach leaves, washed & well drained 4 Tbsp. salt free butter, melted 1/2 cup shallots, chopped 1/2 tsp. dry thyme 1/2 tsp. nutmeg, freshly grated 1 tsp. white pepper, freshly ground 1/2 tsp. sea salt 1/2 lb. Kerrygold Reserved White Chedder cheese, grated1/3 cup Parmigiano Reggiano, grated 1/2 cup milk 4 eggs, beaten 1. Preheat oven to 350o F. Coat a casserole dish lightly with butter and sprinkle a thin layer of grated parmesan over the bottom. 2. In a large bowl, combine rice, butter, shallots, spices, salt and cheese. Whisk milk and add eggs together; add to the rice mixture and mix well. 3. Using your hands, gently add the spinach in small amounts as it is difficult to stir it in without damaging the leaves. 4. Transfer to the casserole dish and sprinkle the parmesan over the top. Cover and bake for 30 minutes. Uncover and raise heat to 425 degrees F for 15 – 20 minutes more to brown the top. 5. Remove from oven and replace the lid to rest for 10 –15 minutes. Serve with a nice simple salad.
© 2020 Larry Noggle www.peppahead.com