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Spinach rice souffle
Ingredients
3 tablespoons butter
1 cup diced onion
2 cloves garlic, minced
2 pounds fresh spinach leaves, tough stems discarded, chopped
4 eggs, beaten
1 cup milk
1 1/2 cups grated cheddar, sharp as you like
1/4 cup chopped parsley
2 tablespoons tamari
1/2 teaspoon salt, then more to taste
1/4 cup pine nuts, toasted
1 fresh nutmeg
Pinch of cayenne
Paprika

Method
Heat oven to 350 degrees Fahrenheit. Schmear a casserole dish with 2 tablespoons
softened butter

Heat a large saute pan over medium high heat for 2 minutes. Add the butter, swirl to
coat the bottom of the pan. When the foam from the butter has subsided, add the
onions and the garlic and a pinch of salt. Cook, stirring occasionally until the onions
are soft. Add the spinach, stir to gloss, cover the pan and cook for 2 minutes until
wilted. Remove the pan from the heat

In a large bowl whisk together the eggs and milk Fold in the cheese, parsley, tamari,
salt, pine nuts, nutmeg scrapped against a rasp 6 to 8 times, and cayenne. Fold the
onion spinach mixture into the egg milk mixture gently but thoroughly

Scrape the mixture into the prepared casserole and smooth to an even layer. Sprinkle
the top with paprika. Cover with foil and bake for 25 minutes. Remove the foil and
bake 10 minutes more

Spinach rice souffle can be served hot, warm or at room temperature. Leftovers, if
there are any can be kept, cover and refrigerated, up to 3 days