Serve this dish with a crisp green salad and fresh fruit for a well-balanced meal.
INGREDIENTS | SERVES 6
- 1½ cups uncooked white rice
- 1 large bunch fresh spinach
- 1 large yellow onion
- 2 tablespoons butter
- 1½ cups Colby cheese
- ¼ teaspoon garlic salt
- 4 eggs
- ½ cup milk
- 2 teaspoons salt
- ½ teaspoon ground black pepper
Add the rice to 3 cups water in a medium-sized pan. Cover, bring to a boil, and cook for 5 minutes. Turn the heat to low and simmer for 20 minutes or until the rice is tender.
Remove the stems from the spinach and wash well. Pat dry. Place in a medium-sized pot with 1 cup water. Cover and cook on low heat until the spinach is limp and has diminished in size to about 1 cup. Drain off the water from spinach.
Preheat oven to 350°.
Peel the onion and chop into ¼-inch pieces. In a large frying pan, melt the butter. Add the onion and cook until clear and tender but not brown. Add the rice, spinach, ½ cup of the cheese, and the garlic salt; mix well.
Combine the eggs, milk, salt, and pepper; mix well. Stir into the rice mixture.
Pour into a casserole dish and bake, uncovered, for 30 minutes.
Experimenting with Rice
There are many types of rice available in today's markets. Most are fairly easy to cook with, although you will need to experiment with the amount of water and cooking time each one needs. Generally, the less processed the rice, the more water it will take up and the more cooking time it will need.