SPINACH AND PINE NUT STUFFING

Spinach and Pine Nut Stuffing image

Provided by WI Cheesehead

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

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1/2 cup pine nuts
4 cups water
salt
1/2 cup long-grain rice
1 1/2 lbs fresh spinach, leaves only, rinsed
3 tablespoons olive oil
1 onion, finely chopped
salt & pepper
4 large garlic cloves, minced
1 egg
1 pinch freshly grated nutmeg

Steps:

Preheat ovent to 400°F.
Put pine nuts in baking dish and toast in oven, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a large bowl.
In medium saucepan, bring water to a boil and add a pinch of salt.
Add rice, stir once and boil, uncovered, until tender, about 14 minutes; check by tasting.
Drain, rinse with cold water and leave to drain in strainer 5 minutes.
In large saucepan, boil enough lightly salted water to cover spinach generously.
Add spinach and cook, uncovered, over high heat, pushing leaves down into water often, until very tender, about 3 minutes.
Rinse with cold water in colander and squeeze by hand until spinach leaves feel dry.
Chop finely with a knife.
In skillet, heat oil over medium heat.
Add onion and pinch of salt and pepper.
Cook, stirring often, until onion is softened and begins to brown, about 7 minutes.
Reduce heat to low, add garlic and cook a few seconds. Transfer to a bowl and let cool.
Into bowl, place rice, spinach, onion mixture, egg, nutmeg and pine nuts. Mix well.
Taste; add more salt, pepper and nutmeg, if needed.