Wild Rice Gratin

Name: Wild Rice Gratin
Ingredients: 4 cups cooked wild rice or 4 cups cooked wild rice, and regular rice blend; 1 lb spinach, washed (bag spinach is great) or 10 ounces frozen chopped spinach, well squeezed of all liquid; 3 eggs or 1/2 cup Egg Beaters egg substitute; 1 bunch green onion, chopped; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons parsley, chopped; 8 ounces monterey jack pepper cheese, grated; 4 ounces water chestnuts, minced; Garnish; 2 tablespoons breadcrumbs (optional)

11 ingredients

7 steps

Ingredients

4 cups cooked wild rice or 4 cups cooked wild rice, and regular rice blend
1 lb spinach, washed (bag spinach is great) or 10 ounces frozen chopped spinach, well squeezed of all liquid
3 eggs or 1/2 cup Egg Beaters egg substitute
1 bunch green onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons parsley, chopped
8 ounces monterey jack pepper cheese, grated
4 ounces water chestnuts, minced
Garnish
2 tablespoons breadcrumbs (optional)

Directions

1

Beat the eggs well and season with salt and pepper. Stir in rice, cheese and parsley.
2

Lightly saute the green onions, using both green and white parts, in a large skillet that has been sprayed with cooking spray.
3

If using fresh spinach tear or coarsely chop the spinach leaves and stir them to the pan of green onions and toss just until a little wilted. Frozen spinach would only require a good squeeze to remove all the liquid- I use a ricer for this and it works great!
4

Add the onions and spinach to the rice mixture and taste for seasoning, adding salt and pepper if needed.
5

Spoon into an 8x8 or 9x9 pan that has been sprayed with cooking spray and sprinkle with bread crumbs if desired.
6

Bake uncovered at 350 degrees for 30-35 minutes or until a little brown on top.
7

Enjoy!