Spinach And Pine Nut Stuffing

1. 1

   Preheat ovent to 400u00b0F.

2. 2

   Put pine nuts in baking dish and toast in oven, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a large bowl.

3. 3

   In medium saucepan, bring water to a boil and add a pinch of salt.

4. 4

   Add rice, stir once and boil, uncovered, until tender, about 14 minutes; check by tasting.

5. 5

   Drain, rinse with cold water and leave to drain in strainer 5 minutes.

6. 6

   In large saucepan, boil enough lightly salted water to cover spinach generously.

7. 7

   Add spinach and cook, uncovered, over high heat, pushing leaves down into water often, until very tender, about 3 minutes.

8. 8

   Rinse with cold water in colander and squeeze by hand until spinach leaves feel dry.

9. 9

   Chop finely with a knife.

10. 10

    In skillet, heat oil over medium heat.

11. 11

    Add onion and pinch of salt and pepper.

12. 12

    Cook, stirring often, until onion is softened and begins to brown, about 7 minutes.

13. 13

    Reduce heat to low, add garlic and cook a few seconds. Transfer to a bowl and let cool.

14. 14

    Into bowl, place rice, spinach, onion mixture, egg, nutmeg and pine nuts. Mix well.

15. 15

    Taste; add more salt, pepper and nutmeg, if needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.