Thursday, May 20, 2010

@WomansDayTweets Recipe Idea for Leftover Rice

I really love this recipe. I hate having left over rice because it's such a waste, and I always make too much. I normally freeze it and find something else to do with it. Normally I use it to speed up cooking time by just pulling it out of the freezer instead of making more. In the last Woman’s Day magazine I got in the mail, they had an article with this recipe in it. It sounded so good I had to try it. It has a very delicate flavor. The spinach is very mild for all of you spinach haters (yep that includes me) and the parmesan cheese is not as overwhelming as I figured it would be. I am going to find a nice parmesan-mozzarella cheese dip to go with this recipe next time. I think it would add a nice touch.


  • 2 tsp oil
  • 1 cup thawed frozen cut-leaf spinach
  • 1/2 small onion
  • 1/2 tsp minced garlic
  • 1 cup rice (3 cups cooked)
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 1/8 tsp pepper
  1. Heat oven to 350ºF. Line baking sheet with nonstick foil. Heat 2 tsp oil in skillet over medium heat. Add 1 cup thawed frozen cut-leaf spinach, 1/2 small onion, diced, and 1/2 tsp minced garlic; cook 2 minutes until spinach is tender. 
  2. Stir into spinach mixture 1 cup cooked rice, 1/4 cup grated Parmesan, 1 large egg and 1/8 tsp pepper.
  3. Drop rounded Tbsps onto prepared baking sheet. Bake 20 minutes or until firm. Serve with marinara. Makes about 10.


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