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| Baked Rice with Spinach and Parmesan Cheese |
Recipe Type: Side Dish
Serves: 8
Ingredients
- 1/2 cup finely chopped onion
- 3 tablespoons olive oil
- 4 1/2 to 5 cups chicken broth
- 2 cups long grain rice, uncooked
- 1/4 to 1/2 teaspoon pepper
- 6 ounces coarsely chopped spinach, about 4 cups
- 2 to 3 tablespoons chopped fresh herbs, such as dill, basil, thyme, chives
- 1 cup shredded fresh Parmesan cheese, about 4 ounces
- salt, to taste
Instructions
- Heat oven to 400°.
- In a medium saucepan or saute pan, heat olive oil over medium heat. Add onion and cook, stirring, until onion is wilted. Add 4 1/2 cups of chicken broth and continue cooking until it comes to a simmer.
- Put the rice in a colander or mesh strainer and rinse with cold water; transfer to a lightly greased 3-quart casserole and stir in the broth and onion mixture. Bake, uncovered, stirring occasionally, for 25 minutes, or until liquid is almost absorbed. Remove from oven and stir in the pepper, spinach, herbs, and Parmesan cheese. Add salt, to taste. Add a little more chicken broth, if needed. Cover and cook for 5 minutes longer.
- Stir to fluff and serve.