Today’s dish makes a deliciously light vegetarian entree or side for a heartier meal. It’s quiche-like appeal is addictive, each bite filled with toothsome rice and spinach in a peppery custard, but without the added fat (and chore) of a crust. Pssst. It’s also completely SALT FREE. But I won’t tell.
Serves 8.
SODIUM CONTENT: 82.5 mg per serving
INGREDIENTS
3 T. vegetable oil
1 c. diced onion (1/2 med/lg onion)
3 cloves garlic, minced
10 oz. fresh baby spinach, rinsed well and patted dry
1 1/2 c. cooked aromatic (Basmati or Jasmine) rice
1/2 c. low fat milk
2 eggs, beaten well
1 T. grated Parmesan cheese (try to find cheese with lowest possible sodium)
1/2 t. freshly ground black pepper
DIRECTIONS
Preheat oven to 350 degrees. Grease a pie pan and set aside.
Heat oil in a saute pan over medium. Add onion and garlic and saute 3 minutes. Add the spinach and continue to cook, stirring, until spinach has wilted fully, about 3-5 minutes. Remove from heat and spoon mixture into a mixing bowl. Add the cooked rice to the bowl and stir. Add the remaining ingredients in order and stir well to combine. Pour the spinach mixture into the prepared pan and smooth top to even. Place on middle rack in oven and bake 25 minutes. Remove from oven and cool 5 minutes before cutting and serving. Serve warm or at room temperature.
