Rice-and-Spinach Gratin with Dill

Rice-and-Spinach Gratin with Dill Recipe
Randy Mayor
This simple gratin can be assembled ahead and baked later. I find that combining rice and spinach and binding them with a sauce makes for a substantial main dish.

Yield:

4 servings (serving size: about 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 365
Caloriesfromfat 25 %
Fat 10.3 g
Satfat 6.1 g
Monofat 2.9 g
Polyfat 0.6 g
Protein 14.1 g
Carbohydrate 54.7 g
Fiber 4.8 g
Cholesterol 32 mg
Iron 4.5 mg
Sodium 650 mg
Calcium 353 mg

Ingredients

Spinach:
1 (10-ounce) package fresh spinach, chopped (about 4 cups)
2 teaspoons butter
1 cup finely chopped green onions
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
2 garlic cloves, minced
Sauce:
1 tablespoon butter
1/4 cup minced onion
2 1/2 tablespoons all-purpose flour
2 cups 2% reduced-fat milk
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon grated whole nutmeg
Remaining ingredients:
3 cups hot cooked long-grain rice
1/2 cup part-skim ricotta cheese
Cooking spray

Preparation

Preheat oven to 400°.

To prepare the spinach, heat a large nonstick skillet over medium heat. Add spinach, and cook for 5 minutes or until slightly wilted, stirring frequently. Stir in 2 teaspoons butter and next 4 ingredients (butter through garlic); saute 3 minutes. Spoon spinach mixture into a large bowl; set aside.

To prepare sauce, melt 1 tablespoon butter in a small saucepan over medium heat. Add minced onion, and cook 3 minutes. Stir in flour. Add milk; stir with a whisk. Bring to a boil; reduce heat, and simmer 20 minutes, stirring frequently. Stir in the salt, pepper, and nutmeg. Add sauce to spinach mixture. Stir in rice and ricotta cheese. Spoon rice mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 400° for 15 minutes.

Note:

Deborah Madison,

April 2000
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