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4 servings
suggest servings
| 1 | cup | rice | white or brown |
| 1 | x | salt | to taste |
| 1 | x | black pepper | to taste |
| 1 | pound | spinach | fresh |
| 1 | tablespoon | olive oil | |
| 1 | each | onion | minced |
| 1 | each | garlic | clove, minced |
| 1 | teaspoon | thyme leaves | fresh, chopped |
| 1/4 | cup | parsley leaves | fresh, minced |
| 1 | x | red pepper flakes | pinch |
| 1/4 | pound | provolone cheese | grated |
| 3 | large | eggs | beaten, optional |
Preheat oven to 350 degrees. 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 sauté 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.
| % Daily Value* | |
| Total Fat 15.0g | 23% |
| Saturated Fat 7.0g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 178mg | 59% |
| Sodium 397mg | 17% |
| Total Carbohydrate 46.0g | 15% |
| Dietary Fiber 4.0g | 15% |
| Sugars 2.0g | |
| Protein 19.0g | 38% |
| Vitamin A | 228% | Vitamin C | 66% | |
| Calcium | 38% | Iron | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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One thing I noticed when I first attended college was how much I missed home-cooked meals. The spine-tingling aromas, the delicious taste you experienced after every bite of food and how full you we’re after your second helping of dinner. ...
I used this recipe on Christmas and it was the first time I made a goose. I used a 10 lb goose & the cooking method was terrific. I pricked the goose all over & then boiled it briefly, for about a minute. I stuffed the bird with aromatics (apple, onion, celery) and then roasted it. The skin was not greasy at all. I didn't use the stuffing recipe reccomended in this recipe, but of all the cooking methods I read online, this appeared to be the best. I plan on using it again. The key is to have a roasting rack that is high off the bottom of the pan.
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