Spinach and Pine Nut Stuffing

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READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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