Spinach and Pine Nut Stuffing

Submitted by WI Cheesehead

"From our local paper. Serve with Marinated Roast Veal"

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 8

ingredients

• 118.29 ml pine nuts
• 946.36 ml water
• salt
• 118.29 ml long-grain rice
• 680.38 g fresh spinach, leaves only, rinsed
• 44.37 ml olive oil
• 1 onion, finely chopped
• salt & pepper
• 4 large garlic cloves, minced
• 1 egg
• 0.25 ml freshly grated nutmeg

directions

1. Preheat ovent to 400°F.
2. Put pine nuts in baking dish and toast in oven, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a large bowl.
3. In medium saucepan, bring water to a boil and add a pinch of salt.
4. Add rice, stir once and boil, uncovered, until tender, about 14 minutes; check by tasting.
5. Drain, rinse with cold water and leave to drain in strainer 5 minutes.
6. In large saucepan, boil enough lightly salted water to cover spinach generously.
7. Add spinach and cook, uncovered, over high heat, pushing leaves down into water often, until very tender, about 3 minutes.
8. Rinse with cold water in colander and squeeze by hand until spinach leaves feel dry.
9. Chop finely with a knife.
10. In skillet, heat oil over medium heat.
11. Add onion and pinch of salt and pepper.
12. Cook, stirring often, until onion is softened and begins to brown, about 7 minutes.
13. Reduce heat to low, add garlic and cook a few seconds. Transfer to a bowl and let cool.
14. Into bowl, place rice, spinach, onion mixture, egg, nutmeg and pine nuts. Mix well.
15. Taste; add more salt, pepper and nutmeg, if needed.