Friday, May 20, 2005

Spinach, Rice and Ham Casserole

Spinach, Rice and Ham Casserole (Adapted from Everyday Food)

20 ounces frozen spinach, thawed and squeezed dry
2 cups cooked brown basmati rice
2/3 cup milk
2 large eggs
4 ounces (about 1 cup) shredded Gruyére cheese, divided
salt and fresh ground black pepper
1 tablespoon extra-virgin olive oil
3/4 cup diced onion
2 garlic cloves, minced
1/2 cup dry white wine
8 ounce (1/2 pound) coarsely chopped ham

Preheat the oven to 375 degrees.

In a large bowl, stir together spinach, rice, milk, eggs, 3 ounces (about 3/4 cup) Gruyére , salt and pepper until well combined.

In a medium skillet, heat the oil over medium-high. Stir in onion - season with salt and pepper. Reduce heat slightly and cook, stirring one or twice, until the onions just begin to brown, about 8 to 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in wine - cook until liquid has evaporated, about 2 to 3 minutes. Stir in ham and cook until heated through, about 2 minutes. Remove from the heat and stir mixture into the bowl with the spinach.

Scoop mixture between 4 10-ounce ramekins or into an 8" square baking dish coated with cooking spray - scatter the top with the remaining 1 ounce (about 1/4 cup) Gruyére cheese on top. Place dishes (or dish) into the oven and bake for 25 to 30 minutes. Remove from the oven and allow to cool slightly before serving.

Makes about 4 servings.

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