Spinach and Pine Nut Stuffing

From our local paper. Serve with Marinated Roast Veal

• Ready In: 40 mins
• Serves: 8

Ingredients

• 1⁄2 cup pine nuts
• 4  cups water
•  salt
• 1⁄2 cup long-grain rice
• 1 1⁄2 lbs fresh spinach, leaves only, rinsed
• 3  tablespoons olive oil
• 1  onion, finely chopped
•  salt & pepper
• 4  large garlic cloves, minced
• 1  egg
• 1  pinch  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.