Kitchen Shelf
Patrick Day
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La Belle Cuisine - More Side Dishes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of ingenuity, and faith."

Spinach and Rice Casserole

"No mean woman can cook well. It calls for a generous spirit, a light hand,
and a large heart."
~ Paul Gauguin

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Saturday, October 14, 2000

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Gourmet

1/2 stick (1/4 cup) unsalted butter
3 cups cooked rice (from 1 cup raw rice)
4 large eggs, beaten lightly
1 cup milk
3/4 pound sharp Cheddar, grated (about 3 cups)
a 10-ounce package frozen chopped spinach, cooked and drained
1 tablespoon finely chopped onion
1 tablespoon Worcestershire sauce
1/2 teaspoon salt, or to taste
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried rosemary, crumbled
1/4 teaspoon dried marjoram, crumbled

Preheat oven to 350 degrees F. and lightly grease a 2-quart casserole.
In a large saucepan melt butter over moderately low heat and stir in remaining ingredients. Spread mixture in casserole and set casserole in a larger pan. Fill pan with enough hot water to reach halfway up sides of casserole. Bake casserole in middle of oven 45 to 55 minutes, or until set. Serves 8.
 

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