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Spinach Rice Pilaf Pie
Short-grain rice, which the Italians developed into super-absorbent arborio, gives this savory pie a pleasing texture. The rice, spinach, and egg mixture can also be formed into individual patties, coated with panko or regular bread crumbs, fried on both sides in olive oil, then baked at 350 F for 20 minutes.
2 medium leeks, ends trimmed, white parts only
1/4 cup Extra virgin olive oil
1 teaspoon Ground cumin
4 cup Water
1 cup Rice, arborio
1 teaspoon Salt, divided
2 (7-oz.) pkgs. Hannaford Baby Spinach
3 each Egg
1/2 cup Cheese, parmigiano reggiano, grated
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Spinach Rice Pilaf Pie

Spinach Rice Pilaf Pie

Spinach Rice Pilaf Pie
  • Servings:Serves 6
  • Prep Time:30 minutes
  • Cook Time:62 minutes
1. Preheat oven to 400 degrees F. Grease a 9-inch ceramic, glass, or metal pie pan.
2. Cut leeks in half lengthwise and wash thoroughly. Chop finely. In a 3-quart pot or Dutch oven, heat oil over low heat. Add leeks and cook gently, stirring occasionally, until soft, about 5 minutes. Add cumin and cook another 30 seconds.
3. Add water or broth and bring to a boil. Add rice and 1/2 tsp. of the salt. Simmer uncovered, stirring occasionally, until rice is done, about 15 minutes. Add spinach, one bag at a time, turning mixture over and over until all spinach is soft and combined. Drain in a colander for 5 minutes.
4. In a large bowl, lightly beat eggs with cheese and remaining 1/2 tsp. salt, or to taste. Add drained spinach rice and stir well to combine. Transfer mixture to prepared pie pan, spreading it out and smoothing top with a spatula. Place pan on middle rack of oven and bake at 400 F for 30 to 40 minutes, until almost firm. Allow to cool for at least 10 minutes, cut into wedges, and serve hot or at room temperature.
Suggestions: Rice can be preferable short grain or arborio.
Source: Hannaford fresh Magazine, May - June 2008