Wednesday, April 1, 2015

Rice, Cheddar, & Spinach Pie

Rice, Cheddar, & Spinach Pie
Ha...I just realized that I'm posting 2 pies this week. I mean...obviously very very different sorts of pie but still...I am amused. And pleased. Because pie is amazing. And we all need more of it.
Rice, Cheddar, & Spinach Pie
I have no clue what I'm doing with rice. I did not grow up in a household where rice was served. Pasta-yes. Rice-not so much. And no one I knew really ate much of it until I got older and moved outside of my little circle. And I know Michael likes rice and I know brown rice is good for you so I really am working on figuring out how to use it more and create rice recipes. And this is my first attempt!
Rice, Cheddar, & Spinach Pie
First of all--this rice bake can be either a side dish or a main dish, and it can be vegetarian or...not. I chose to throw some chicken in there when I made it so it would be more of a meal for Michael, but you can substitute that (like for sausage or whatever) or omit it completely and let this just be a vegetarian side! It's cheesy, hearty, filling, and super tasty. A rice success!

Rice, Cheddar, & Spinach Pie

Adapted from EatingWell

Rice, Cheddar, & Spinach Pie
Ingredients:
  • 3 tbsp. olive oil
  • 1 small onion, finely chopped
  • 2 cloves of garlic, minced
  • one 10 oz. package of frozen, chopped, spinach-thawed and squeezed dry (I place spinach in the middle of a clean towel and enclose it-then I wring it out over the sink.)
  • 3 cups cooked brown rice (or about 1 cup uncooked rice)
  • Optional-1 large boneless, skinless, chicken breast-cooked and shredded (about 1 and 1/2 cups shredded chicken)
  • 2 cups shredded extra sharp Cheddar (or Monterey Jack or similar type) cheese
  • salt and pepper, to taste
  • 4 eggs
  • 1/4 cup milk (skim, 1% or 2% are best)
Preparation:
  • Preheat oven to 425F degrees. Coat a 9 inch pie pan with nonstick cooking spray.
  • Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently, for about 5 minutes until soft and beginning to brown. 
  • Stir in garlic and spinach and cook for 1 more minute. Transfer to a large bowl.
  • Add cooked rice, cheese, salt and pepper to bowl and stir together.
  • In a small-medium bowl whisk together eggs and milk. Mix into the large bowl with the rest of the ingredients. Transfer into the prepared pan-use a spatula to smooth out.
  • Bake about 25 minutes, until the top is beginning to turn golden. 
  • Let sit for 5 minutes before cutting and serving!
  • Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Rice, Cheddar, & Spinach Pie
It's so golden and loverly!
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