2 lbs fresh spinach or swiss chard, cleaned1 heaping cup long grain rice(uncooked) 4 Tbl butter, plus more to coat baking pan 1/4 c olive oil 1/2 c chopped onion 1/2 c Parmesan 1/8 t grated nutmeg (freshly grated is best) 4 eggs salt & black pepper 1/4 c toasted bread crumbs 10-inch Springform pan
1. Put clean spinach in pot with no water other than what clings to the leaves. Add salt, cover, and turn heat to medium. Cook untli tender, drain, and when cool enough to handle, squeeze dry with your hands and cut up into coarse pieces. 2. In another pot, bring water to boil, add salt. When water boils again, drop in rice and cook until al dente (see pkg directions). Drain and set aside. 3. Preheat oven to 450 degrees. 4. Put 2 T butter, oil, and chopped onion in sauté pan and turn heat to medium. When onion becomes pale gold, add greens and rice. Cook 3-4 minutes until all ingredients are coated, transfer to bowl, and combine. 5. Add 1/4 c grated cheese, nutmeg, and eggs, mixing each one in one at a time. Add black pepper, then taste and adjust seasonings. 6. Smear inside of springform pan with butter, sprinkle with bread crumbs. Tap out excess crumbs and add to remaining grated cheese. 7. Put rice mixture into pan, leveling off at the top. Sprinkle the cheese and crumbs on top. Dot with remaining 2 T butter and place in preheated oven. Bake 15 minutes, or until light crust forms on top. Let cool just until lukewarm before serving.
*You can assemble this dish ahead of time, up to several hours before baking, but DO NOT refrigerate. Dot with butter just before putting torta in oven. Molto bene!
Lisa Lang, Wild Oats Community Market
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