Wild Rice And Spinach Gratin Recipes

SPINACH, SARDINE AND RICE GRATIN

Steps:

• Preheat the oven to 425 degrees. Oil a 1 1/2 to 2-quart gratin or baking dish. Remove the sardines from the oil and separate them into fillets. Set the oil aside.
• Wilt the spinach either by steaming or blanching. To blanch bring a large pot of water to a boil, salt generously and add the spinach. Blanch for no more than 20 seconds (do this in batches). Transfer to a bowl of cold water, drain and squeeze out excess water. If you prefer, you can wilt the spinach by steaming for about 1 minute over an inch of boiling water. Chop medium-fine.
• Heat the olive oil (not the oil from the sardines) in the skillet over medium heat and add the onion and a pinch of salt. Cook, stirring, until tender, 5 to 8 minutes. Add a generous pinch of salt, stir in the garlic and thyme and cook, stirring, until fragrant, 30 seconds to a minute, then add the chopped wilted spinach, flour, and salt and pepper to taste. Stir together for 1 minute, until everything is blended. Add the milk and cooked rice and stir together for about 1 minute, until you no longer see liquid in the pan. Remove from the heat. Taste and adjust salt and pepper.
• Spread half the rice and spinach in the bottom of the baking dish. Top with the sardine fillets in one layer. Drizzle a tablespoon of the oil from the cans over the sardines, then top with the remaining rice and spinach in an even layer. Sprinkle on the breadcrumbs and drizzle on another tablespoon of the oil from the sardine cans. Place in the oven and bake 15 minutes, until sizzling. Serve hot or warm.

WILD RICE AND SPINACH GRATIN

Steps:

• preheat oven to 425.
• cook rice according to pkge directions, using beef broth as part of the liquid melt butter in skillet, add mushrooms, saute until browned.
• add spinach, cook until wilted, add cream cheese until melted.
• add rice mixture, stir.
• transfer mixture to 8 small baking dishes, top with swiss cheese.
• bake 40 minutes until browned.

WILD RICE GRATIN

Steps:

• Beat the eggs well and season with salt and pepper. Stir in rice, cheese and parsley.
• Lightly saute the green onions, using both green and white parts, in a large skillet that has been sprayed with cooking spray.
• If using fresh spinach tear or coarsely chop the spinach leaves and stir them to the pan of green onions and toss just until a little wilted. Frozen spinach would only require a good squeeze to remove all the liquid- I use a ricer for this and it works great!
• Add the onions and spinach to the rice mixture and taste for seasoning, adding salt and pepper if needed.
• Spoon into an 8x8 or 9x9 pan that has been sprayed with cooking spray and sprinkle with bread crumbs if desired.
• Bake uncovered at 350 degrees for 30-35 minutes or until a little brown on top.
• Enjoy!

SPINACH RICE GRATIN RECIPE

Steps:

• Preheat oven to 400°F
• Place rack in the top third of oven. Grease a 10 inch round baking dish with a bit of olive oil.
• In a large bowl combine the rice, spinach and tofu.
• Now, reserving a bit of each for garnish, stir in the olives, red onion,pine nuts and olive oil.
• Stir in 1/4 cup of the cheese.
• In a small bowl whisk the eggs and salt.
• Fold the eggs into the rice mixture.
• Pour into the prepared baking dish, and sprinkle with remaining cheese.
• Bake for 30 minutes or until the casserole is set and the top is toasty and golden.
• Remove from the oven and sprinkle with reserve onions, olives and nuts. Sprinkle with a bit more cheese.

WILD RICE AU GRATIN

Steps:

• Saute mushrooms in butter until slightly soft.
• Toss in wild rice and cheese.
• Spoon into buttered 2-quart casserole dish.
• Cover and bake at 325 for 20 minutes. Uncover and bake 10 more minutes.