Ingredients with Measurements:
- 1 cup of rice
- 2 cups of water
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups of fresh spinach, chopped
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of breadcrumbs
- 2 eggs, beaten
- Salt and pepper to taste
Special equipment needed:
- 6-inch round cake pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a medium saucepan, bring the water to a boil. Add the rice and a pinch of salt, cover, and reduce the heat to low. Cook for 18-20 minutes, or until the rice is tender and the water has been absorbed.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 3-4 minutes, or until the onion is translucent.
4. Add the chopped spinach to the skillet and cook for 2-3 minutes, or until wilted. Remove from heat and let cool.
5. In a large mixing bowl, combine the cooked rice, spinach mixture, Parmesan cheese, breadcrumbs, and beaten eggs. Mix well and season with salt and pepper to taste.
6. Line the bottom of the cake pan with parchment paper. Spoon the rice and spinach mixture into the pan, pressing down firmly.
7. Bake for 25-30 minutes, or until the top is golden brown and the pie is set.
8. Let cool for 5-10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 50-55 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 9g
Carbohydrates: 33g
Protein: 10g
Fiber: 3g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Feta cheese can be used instead of Parmesan cheese.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
Variations:
- Add cooked chicken or sausage to the rice and spinach mixture for a heartier pie.
- Use different types of cheese, such as cheddar or mozzarella.
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
Tips and tricks:
- Make sure to press down the rice and spinach mixture firmly into the pan to ensure the pie holds together.
- Let the pie cool for a few minutes before slicing to prevent it from falling apart.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Little Pan Rice and Spinach Pie on a plate with a side salad.
Garnishes:
Garnish with fresh herbs, such as parsley or basil.
Pairings:
Pair with a glass of white wine, such as Pinot Grigio.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the pie is too dry, add a splash of milk or chicken broth to the rice and spinach mixture before baking.
- If the pie is too wet, add more breadcrumbs to the rice and spinach mixture before baking.
Food safety advice:
Make sure to cook the rice and spinach mixture to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Rice and spinach pies are a popular dish in Mediterranean cuisine, particularly in Greece and Italy.
Flavor profiles:
This dish is savory and earthy, with a nutty flavor from the rice and a slight bitterness from the spinach.
Serving suggestions:
Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A