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Recipe Name: Rice With Spinach Herbs And Cheese Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 4

1 Cup(s) White or brown rice
Salt and pepper, to taste
1 Pound(s) Fresh spinach
1 Tablespoon(s) Olive oil
1 Onion, minced
1 Garlic clove, minced
1 Teaspoon(s) Chopped thyme
1/4 Cup(s) Minced Parsley
1 Pinch(s) Red pepper flakes
1/4 Pound(s) Grated Provolone cheese
3 Eggs, beaten optional
PREHEAT OVEN TO 350F. Cook rice in salted water until tender but
stillundercooked (15 minutes for white rice, 30 minutes for brown).
Drain,rinse with cold water, drain again and set aside. Wash spinach
andremove stems. Cook spinach in the water that clings to the leaves,
untilwilted. Cool and chop coarsely. Heat the oil, add the onion and
sauteuntil softened. Add the garlic and thyme. Combine all the
ingredientstogether and season with salt and pepper to taste. Lightly
oil a bakingdish and add the spinach mixture. Drizzle more oil over the
top, ifdesired. Cover with foil and bake for 25 minutes. Remove foil
and cookfor 5 minutes more.DEBORAH MADISON - PRODIGY GUEST CHEFS
COOKBOOKFrom Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 237
Calories From Fat: 137
Total Fat: 15.6g
Cholesterol: 159.1mg
Sodium: 670.5mg
Potassium: 504.8mg
Carbohydrates: 9.9g
Fiber: 5g
Sugar: 2.2g
Protein: 17g

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