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Baked Spinach Rice

David Tanis
  • 60 minutes
  • Serves 6

INGREDIENTS

2

bunches 1 pound spinach

1/4 cup

Currants

1 tsp

Lemon, zest

1 tsp

Sage

1 tsp

Thyme

1 1/2 cups

White rice, long-grain

1 pinch

Nutmeg, grated

1

Salt and pepper

1/2 cup

Almonds

2 tbsp

Butter

1 cup

Gruyere or other swiss cheese, grated

1 cup

Parmesan, grated

1 cup

Ricotta