Wild Rice Gratin
- Reviews 4
Ready In: 1 hr
Serves: 9
Ingredients
- 4 cups cooked wild rice or 4 cups cooked wild rice, and regular rice blend
- 1 lb spinach, washed (bag spinach is great) or 10 ounces frozen chopped spinach, well squeezed of all liquid
- 3 eggs or 1⁄2 cup Egg Beaters egg substitute
- 1 bunch green onion, chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons parsley, chopped
- 8 ounces monterey jack pepper cheese, grated
- 4 ounces water chestnuts, minced
Garnish
- 2 tablespoons breadcrumbs (optional)
Directions
- Beat the eggs well and season with salt and pepper. Stir in rice, cheese and parsley.
- Lightly saute the green onions, using both green and white parts, in a large skillet that has been sprayed with cooking spray.
- If using fresh spinach tear or coarsely chop the spinach leaves and stir them to the pan of green onions and toss just until a little wilted. Frozen spinach would only require a good squeeze to remove all the liquid- I use a ricer for this and it works great!
- Add the onions and spinach to the rice mixture and taste for seasoning, adding salt and pepper if needed.
- Spoon into an 8x8 or 9x9 pan that has been sprayed with cooking spray and sprinkle with bread crumbs if desired.
- Bake uncovered at 350 degrees for 30-35 minutes or until a little brown on top.
- Enjoy!
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