Talley Farms Fresh Harvest


Spinach and Rice Cake

From CSA member Debbie McCrigler


1 bunch fresh spinach, washed and lightly chopped
1 cup Arborio rice
1 onion-chopped, sauté in olive oil
2 tbsp. butter
3 eggs, beaten
1/4 cup shredded cheese
Pinch of nutmeg
1/4 cup shredded cheese, for the top


Grease a 6×9 casserole dish. Cook the rice. While the rice is cooking sauté onion in
olive oil. Add the spinach to the rice the last few minutes of cooking. Preheat the oven
to 400F. When the rice is done, add all the other ingredients except the cheese for the
top and mix well. Pour into casserole dish. Top with cheese and bake for 25 minutes @ 400F.
Recipe may be doubled and baked in a 9×13. (A few slices of cooked chopped bacon taste very good in this.)
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