Wednesday, March 14, 2012

Eating Well: Rice, Cheddar, and Spinach Pie

I find that it's always good to have a couple of recipes in my repertoire for dinners I can make with staples in my kitchen on days when I come home tired and the cupboard looks bare.  Usually these revolve around pasta, so it was nice to find a recipe for Rice, Cheddar, and Spinach Pie in the latest issue of Eating Well magazine (you can find the recipe here).

A made the pie with white rice because it was what I had on hand, but the next time I'll go with the brown rice they suggest or a blend of rices such as Rice Select's Royal Blend.  It was good with white rice, but I think a blend would give it just that little bit of extra pizzaz.

I added 2 teaspoons of dried basil with the spinach because it seemd to me that no herbs whatsoever in the recipe was crazy talk.  I also seasoned with salt and pepper to taste because I have low blood pressure and actually feel better with salt in my diet -- just the opposite of most of America, I guess.  The story of my life.


  1. Funny, that recipe is on my list for later this week. The brown rice is cooking as we speak because I refuse to use instant rice, brown or white, so I am making enough for the pie and tonight's curried scallops and cilantro rice.

  2. Mom, I cooked the rice ahead, too. I don't use instant rice, either and now I know where I learned that!