Spinach and Rice Casserole

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            FOOD FUNNY
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Thanks to Jan Buckmaster in Venice, Florida for this silly little
collection:

Two cannibals are eating a clown. One says to the other, "Does this
taste funny to you?"

I went to a seafood disco rave last week... and pulled a mussel.

What do you call a fish with no eyes? A fsh.

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            TODAY'S RECIPE
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Here is a quick and easy vegetarian rice side dish. For improved
nutritional value, use brown rice instead of white.

Spinach and Rice Casserole

3 eggs, beaten
2/3 cup (160 ml) milk
2 Tbs (30 ml) olive oil
1 medium onion, finely chopped
2 Tbs (30 ml) chopped fresh parsley
1 tsp (5 ml) dried thyme
A grinding of fresh nutmeg
Salt and freshly ground pepper to taste
3 cups (750 ml) cooked brown or white
long-grain rice
3 cups (750 ml) grated Swiss or cheddar cheese
2 packages (10 oz, 280 g each) frozen chopped
spinach, thawed and squeezed dry

Whisk together the eggs, milk, olive oil, onion, parsley, thyme,
nutmeg, salt, and pepper in a mixing bowl. Fold in the rice, 2 cups
(500 ml) or the cheese, and spinach. Pour into a greased baking dish
and bake uncovered in a preheated 350F (180C) oven until bubbly, about
45 minutes. Sprinkle with remaining cheese and bake uncovered until
the cheese melts, about 5 minutes. Serves 6 to 8.
Received on Thu Feb 5 06:33:09 2004