Green Rice

Looking for something different than the traditional Corned beef and cabbage fare to serve this St. Patrick’s Day?  Look no further than Green Rice.

This versatile dish could take the spotlight as a main dish, and it serves nicely as a side dish too. I make it with spinach and white rice, but you can substitute with any green you like. Likewise, use whatever kind of rice you prefer: brown, wild, Basmati, Jasmine; in fact, you might make it with a different grain altogether. But if you do, make sure you change the name of the dish. You don’t want to be caught doing any false advertising!

Want to prep this earlier in the day? Refrigerate before baking and add 10-15 minutes to the bake time.

Green Rice Recipe:

  • 3 cups fluffy cooked rice (about 1 cup uncooked)
  • 1 cup chopped fresh spinach, uncooked
  • 2 eggs, well beaten
  • 1 cup milk
  • 1 tsp, Worcestershire sauce, optional
  • 1 ¼ tsp salt
  • ½ Tbsp finely chopped, or grated, onion
  • 2 Tbsp melted butter
  • ½ cup grated sharp cheese
  • parsley, freshly chopped or dried
  • paprika for color, optional

Heat oven to 325 degrees. Stir rice and spinach together. Add eggs, milk, Worcestershire sauce, salt and onion; and stir. Pour into a greased 9×9 pan. Spread melted butter over rice.

Bake for 30 minutes. Sprinkle with cheese and bake another 5-10 minutes.

Sprinkle with parsley and paprika. Let stand for 5-10 minutes before serving.

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