- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition facts (per portion)
- Serving Size: 1/2 cup
Lemon and nutmeg accent the rice and spinach casserole that is topped with Parmesan and baked until bubbly. Could also be used as a stuffing for vegetables or in chicken, pork or fish.
- In large pot heat butter over medium heat; add onion and sauté until softened. Remove from heat and cool slightly.
- Stir rice into onion mixture and mix well. Add sour cream and toss to coat completely. Reserve.
- Squeeze spinach to remove any excess moisture and stir into rice mixture along with seasonings until well mixed. Place in a greased half steamtable pan and spread in an even layer
- Top with a layer of cheese and bake in a 350 F. oven until bubbly and hot, about 30-35 minutes. Remove from heat and let stand 5 minutes before serving.