Rice and Spinach Casserole with Basil
  1. Preheat oven to 375°F.
  2. Bring a medium saucepan of salted water to a boil.
  3. Add rice, stir once, and cook until tender, about 25 minutes. Drain.
  4. Heat 2 tablespoons oil in a large sauté pan over medium-high heat.
  5. Add zucchini, garlic, and scallions, and cook, stirring often, for 2 minutes.
  6. Reduce heat to medium, and cook, stirring often, until tender, 3 minutes more.
  7. Season with salt, and transfer to a bowl.
  8. Return pan to medium heat, and add remaining tablespoon oil. Add spinach, and cook for 2 minutes.
  9. Add basil, and cook, stirring occasionally, until bright green and wilted, about 2 minutes.
  10. Season with salt and pepper. Drain.
  11. Whisk ricotta and eggs in a large bowl.
  12. Add cooked rice to mixture.
  13. Stir in cooked zucchini and spinach-basil mixtures.
  14. Add ¾ teaspoon salt, and season with pepper.
  15. Lightly coat a 9-inch round baking dish with oil and spoon ricotta vegetable rice mixture in.
  16. Top with parmesan.
  17. Bake for about an hour.
Recipe Notes

Friday, August 27, 2010
The kids loved this. It was delicious, although I found the zucchini a little watery.