- 1 cup raw rice
- 1/2 package frozen chopped spinach
- 1 cup finely chopped onion
- 2 tbspns butter
- 3/4 cup grated Parmesan cheese
Cook rice in boiling, salted water. Cook spinach according to package directions and drain well.
Saute onions in butter. Reserve 3 tablespoons of Parmesan cheese for topping.
Layer in oven-proof casserole rice, spinach, onions, cheese, and liberal amounts of salt and pepper. Repeat 3 times or until all is used.
Sprinkle the top of the casserole with the reserved cheese. Bake 20 to 30 minutes at 350 degrees. Serves 6 to 8.
More "Lost" Rice RecipesWild Rice with Bacon (1960)
Neiman-Marcus Rice Salad (1966)
(Origin - "The Cotton Country Collection" by the Junior League of Monroe, Louisiana, 1972.)
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