Cat Scratch Fever

Green Rice

from Chef John Folse‘s
“Hot Beignets and Warm Boudoirs”

Picture taken by Shewbie in New Orleans

My class has made this dish many times to rave reviews. It is a spinach and rice casserole, often referred to as “green rice.”

2 (10 oz.) packages frozen spinach, thawed
2 c. long-grained rice, cooked
1 1/2 c. grated cheddar cheese
4 eggs, beaten
1/4 c. melted butter
2/3 c. milk
1/4 c. minced onions
1/4 c. minced celery
1/4 c. minced red bell pepper
1 Tbsp. minced garlic
1 Tbsp. Worcestershire sauce
1 tsp. fresh rosemary, chopped
salt and pepper to taste

Preheat oven to 350 degrees F. Using a vegetable spray, coat a 9″ x 13″ baking dish and set aside.
Squeeze spinach of all excess liquid and drain well. Place the spinach in a large mixing bowl and fold in rice and grated cheddar cheese. Add beaten eggs, butter and milk. Continue to blend until liquid is evenly distributed. Stir in onions, celery, bell pepper, garlic, Worcestershire sauce and rosemary. Continue to blend well and season to taste.

Pour the mixture into the dish and bake approximately 30 minutes, uncovered.

This dish is an ideal accompaniment to meat or seafood and is perfect as a stuffing.

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This entry was posted at 5:40 pm on 4/6/08 | tagged: Recipes.
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