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.
This is definitely a must try.
ReplyDeleteFunny, 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.
ReplyDeleteMom, I cooked the rice ahead, too. I don't use instant rice, either and now I know where I learned that!
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