Spinach Bake

2013-07-30 19.41.36 2013-07-30 19.41.40 2013-07-30 19.41.50 2013-07-30 19.41.57 2013-07-30 19.42.11 2013-07-30 19.42.13

Spinach Bake served with fresh homegrown salad

Ingredients:

175g Brown Basmati Rice
500mg Vegetable Stock
55g Pine Nuts
Butter for greasing (I use a vegan butter)
1 tbsp Olive Oil
1 Large Onion, finely chopped
4 Eggs
225g Fresh Spinach, chopped
1 tsp Fresh Thyme

You can you cheese grated on top but as I avoid dairy I find the soya substitute a little rancid, so its up to you.

  1. Put the rice and 500ml of warm water in a medium saucepan and leave to soak, covered, for 7 hours or overnight.
  2. Drain the rice, then return it to the pan and add the vegetable stock. Bring to the boil over a high heat, stir, then cover and reduce the heat to low. Simmer for 30 minutes until the rice is cooked.
  3. Meanwhile, preheat the grill to medium. Put the pine nuts on a baking sheet and grill for 2-3 minutes until lightly browned, checking frequently to ensure they don’t burn. Set aside.
  4. Preheat the oven to 200C/gas mark 6 and grease a 20 x 20cm baking dish with butter. Heat the oil in a frying pan, add the onion and cook over a medium heat for 3-4 minutes, stirring occasionally, until translucent. Remove from the heat.
  5. Put the eggs and spinach in a blender and blend for 1-2 minutes until smooth, then transfer to a large bowl.
  6. Add the pine nuts, onion and thyme to the spinach mixture and mix well. Stir in the rice, then spoon the mixture into the baking dish.
  7. Bake for 45 minutes until lightly browned. Leave to cool for 5 minutes, then serve.

Tip: Refrigerate for up to 3 days, and reheat until piping hot before serving.

I adapted this recipe from Renée Elliott’s crunchy-topped cheesy bake

 

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