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Spinach Rice Bake

This dish goes well as a side dish to any meal, but with the protein from the eggs it can easily serve as a main dish. It’s also a great way to use up that left-over rice in your fridge.   It tastes great and the best part is that it’s good for you too!

2 cups cooked rice (any kind you like)
1/2 an onion – chopped
2 Tablespoons hemp  or olive oil
2 Large eggs
2/3 cup milk (works well with soy milk too)
1 cup cooked chopped spinach
2/3 cup Romano cheese
1/2 teaspoon dried Italian seasoning
1/2 teaspoon salt

Preheat oven to 350 degrees F/176 C.  Cook and cool rice and spinach if necessary.  In a skillet saute onion in hemp or olive oil until tender.  Remove from heat and set aside to cool.  In a large bowl beat eggs slightly.  Mix in milk, cheese, rice, spinach and seasonings.  Stir in cooled onions and place in a baking dish coated with cooking spray.  Bake for 35 -45 minutes or until it’s very lightly browned on top and set.  Let set on top of stove for 5-10 minutes before cutting into squares.

~Marsha Bradford