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Rice, Cheddar and Spinach Pie
Felsenstein Family, Glen Rock, NJ
“This is super easy to make and has protein, vegetables and carbo- hydrate in one dish. It could actually be a vegetarian meal!” Lori Felsenstein
INGREDIENTS Serves 6
3 tablespoons extra-virgin olive oil
1 small yellow onion, chopped 3 garlic cloves, minced
1 (10-ounce) package frozen chopped spinach, thawed and squeezed of excess liquid
3 cups cooked rice
1 cup grated cheddar cheese
1⁄4 teaspoon salt
1⁄2 teaspoon ground black pepper
4 large eggs
1⁄4 cup milk (nonfat is fine)
PREPARATION
1. Preheat oven to 425°F. Coat a 9-inch pie dish with non- stick cooking spray.
2. Heat the oil in a skillet over medium heat. Add the onion and cook, stirring occasion- ally, until it begins to brown, about 5 minutes. Add the garlic and spinach and cook, stirring occasionally, for 1 minute. Transfer to a large bowl. Add the rice, cheese, salt and pepper and stir to combine.
3. In a separate bowl, whisk together the eggs and milk. Add to the rice mixture and stir until blended. Transfer to the prepared pie dish.
4. Bake until the pie is lightly browned on top, about 25 minutes. Let cool for 5 min- utes, then cut into slices.
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