Friday, August 28, 2009

Spinach Rice Gratin

Ken requested something hot for dinner last night, and I had just seen a recipe for Spinach Rice Gratin while browsing 101 Cookbooks. It looked delicious and I wanted to try it.

I used Lundberg Countrywild rice blend instead of plain brown rice. It has three types of rice in it so it gave it a little extra flavor and texture. Cooking the rice took the longest - other than that, the recipe was pretty quick and easy. It calls for pre-cooked rice, so I had to make it myself, but I think next time I make rice for something I will probably make extra so that I can make this again.

This is basically a rice casserole, and it was delicious. It held together really well, which is probably due to the 3 eggs in it. It also contained tofu, but since it is crumbled and mixed it with everything else, you can't even really tell unless you know what you are looking for. This is a great way to sneak tofu into someone who refuses to eat it.

This was a delicious, warm comfort food kind of meal. I think it would be great for fall or winter, and maybe even Thanksgiving. I will definitely be making this again. I would love to try baking it in a muffin tin instead of a casserole dish to make individual and freezer-ready servings. It held up really well in the freezer so I think it would be a perfect go-to lunch.

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