SPINACH GRATIN
Steps:
- Preheat the oven to 425 degrees F. Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.
- Note: This recipe has been updated and may differ from what was originally broadcast or published.
SPINACH RICE GRATIN RECIPE
Make and share this Spinach Rice Gratin Recipe recipe from Food.com.
Provided by Dona England
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 367.8, Fat 21.6, SaturatedFat 3.3, Cholesterol 158.6, Sodium 453.4, Carbohydrate 33.4, Fiber 3.7, Sugar 1.5, Protein 11.9
SPINACH AND MUSHROOM GRATIN
The cream sauce of a vegetable gratin is something I like to eat with brown basmati rice, but barley, couscous, or quinoa would be just as suitable.
Yield enough for 2 as a main dish with rice
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F (180°C). Halve or quarter the mushrooms, depending on their size. Warm the butter and 2 tablespoons of oil in a deep pan and add the mushrooms, letting them color nicely here and there (expect to add more oil if they drink it all). Pour in the wine and bring to a boil. Continue to boil for a couple of minutes.
- Pour the cream into the pan and let it come back to a boil, then simmer for two minutes. Turn off the heat. Wash the spinach and put it, still wet from rinsing, into a pan with a tight-fitting lid. Let the spinach cook for a minute or two in its own steam, then drain it and squeeze to remove excess water.
- Reserve several tablespoons of the Parmesan. Fold together the mushrooms, drained spinach, salt and black pepper, and the rest of the grated Parmesan. Put into a shallow baking dish. Scatter the reserved cheese on top and bake for thirty-five minutes, until the top is crisp and golden.
WILD RICE AND SPINACH GRATIN
Make and share this wild rice and spinach gratin recipe from Food.com.
Provided by chia2160
Categories Rice
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 177.4, Fat 15.3, SaturatedFat 9.3, Cholesterol 45.4, Sodium 434.7, Carbohydrate 4.3, Fiber 1.4, Sugar 1.2, Protein 7.7
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