Rice and spinach cake

Below serves eight; can be served hot or cold

  • 500gms fresh young spinach – an also be done with frozen
  • 250gms risotto rice
  • salt
  • one onion, chopped
  • 1 tablespoon olive oil
  • 25gms unsalted butter
  • 3 large eggs
  • 4 tablespoons grated parmesan
  • freshly ground black pepper
  • nutmeg

Wash spinach, remove stems, cook until soft then drain and chop finely; frozen spinach needs only be defrosted (and chopped?!)

Boil rice in salted water about 10 mins until almost done; throw the spinach in with the rice, stir well and then drain at once.

Fry the onion in oil until golden and put in a bowl with the rice and spinach. Add the butter, eggs, cheese, pepper and nutmeg. Mix well and press into a buttered non stick mould or cake tin.

Bake in the oven 180C for about 25mins or until golden.

VARIATION: add a bunch of chopped herbs such as mint, basil, marjoram, oregano, thyme, sage, rosemary or parsley and 1-2 crushed cloves of garlic with the spinach.

Recipe here where rice is cooked with milk which it absorbs. And here where rice is cooked with vegetable broth and then in an actual pie base.

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