Spinach And Pine Nut Stuffing

Directions

1. 1
   Preheat ovent to 400°F.
2. 2
   Put pine nuts in baking dish and toast in oven, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a large bowl.
3. 3
   In medium saucepan, bring water to a boil and add a pinch of salt.
4. 4
   Add rice, stir once and boil, uncovered, until tender, about 14 minutes; check by tasting.
5. 5
   Drain, rinse with cold water and leave to drain in strainer 5 minutes.
6. 6
   In large saucepan, boil enough lightly salted water to cover spinach generously.
7. 7
   Add spinach and cook, uncovered, over high heat, pushing leaves down into water often, until very tender, about 3 minutes.
8. 8
   Rinse with cold water in colander and squeeze by hand until spinach leaves feel dry.
9. 9
   Chop finely with a knife.
10. 10
    In skillet, heat oil over medium heat.
11. 11
    Add onion and pinch of salt and pepper.
12. 12
    Cook, stirring often, until onion is softened and begins to brown, about 7 minutes.
13. 13
    Reduce heat to low, add garlic and cook a few seconds. Transfer to a bowl and let cool.
14. 14
    Into bowl, place rice, spinach, onion mixture, egg, nutmeg and pine nuts. Mix well.
15. 15
    Taste; add more salt, pepper and nutmeg, if needed.