Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c White or brown rice 1 ts Chopped thyme
Salt and pepper; to taste 1/4 c Minced parsley
1 lb Fresh spinach 1 pn Red pepper flakes
1 tb Olive oil 1/4 lb Grated provolone cheese
1 Onion; minced 3 Eggs; beaten (optional)
1 Garlic clove; minced

PREHEAT OVEN TO 350F. Cook rice in salted water until tender but still
undercooked (15 minutes for white rice, 30 minutes for brown). Drain,
rinse with cold water, drain again and set aside. Wash spinach and
remove stems. Cook spinach in the water that clings to the leaves,
until wilted. Cool and chop coarsely. Heat the oil, add the onion and
saute until softened. Add the garlic and thyme. Combine all the
ingredients together and season with salt and pepper to taste.
Lightly oil a baking dish and add the spinach mixture. Drizzle more
oil over the top, if desired. Cover with foil and bake for 25
minutes. Remove foil and cook for 5 minutes more.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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