Baked Green Rice With Salmon Recipe

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   Seafood Alternatives: halibut, shrimp, scallops Preheat the oven to 375 degrees.

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   In a food processor or possibly blender, combine the spinach, parsley, green pepper and green onions and puree (if using a blender you may need to puree the greens in 2 to 3 batches).

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   Lightly beat the Large eggs in a large bowl, add in the puree of greens, lowfat milk, salt and pepper and stir to mix.

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   Stir in the rice.

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   Rinse the salmon, pat dry with paper towels and cut across into 1/2-inch slices.

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   Lightly oil or possibly butter a 2-qt baking dish.

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   Pour in half the rice mix and top with the salmon slices, proportionately layered.

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   Pour the remaining rice mix over and bake, uncovered, in the heated oven till hard and lightly browned on top, 35 to 45 min; let sit for 10 min before serving.

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   Cut the baked rice into squares or possibly wedges to serve.

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    This recipe yields 4 to 6 servings.

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    Comments: Green rice, a family dish from a few decades back, makes a delicious comeback here.

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    The brilliant color of the greens dresses up the rice and pairs beautifully with the pink salmon.

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    Look for bags of pre-washed spinach in your market or possibly at the salad bar.

No additional tips available.