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Tuesday, December 21, 2010

Spinach, Rice, and Feta Casserole

2 tablespoons olive oil
2 cloves garlic, minced
½ cup chopped onion
2 (10 oz) packages frozen chopped spinach, thawed and well drained
1 cup sour cream
1½ cup cooked brown rice
½ teaspoon ground nutmeg
½ cup water
1 teaspoon chicken bouillon (or 1 cube crumbled) (I used Herb Ox)
1 teaspoon salt
½ teaspoon pepper
6 oz feta cheese, crumbled
½ cup grated Parmesan cheese
Preheat oven to 350°F.
Saute garlic and onions in olive oil in a large skillet until tender and fragrant. Remove from heat. Add remaining ingredients except the cheeses. Stir until well blended. Gently stir in feta so as not to break up the crumbles too much. Transfer mixture to a greased 1½ quart casserole dish. Sprinkle Parmesan cheese on top.
Bake for 30 minutes until heated through.
Serves 6-8.

Found HERE!

***Delicious! I made just half the recipe, because hubby likes meat too much to eat this for dinner! I was hesitant about the nutmeg, but it was just the right amount. Definitely will be making this again!!!***

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