Torta Di Riso Y Spinaci

1. 1

   Defrost spinach and squeeze out as much water as possible. Boil the rice in salted water until al dente. Drain rice and combine with the spinach.

2. 2

   Fry the onion in olive oil until golden and add it to the rice/spinach bowl. Add the butter, eggs, cheese, nutmeg, salt and pepper. Mix well and press into a buttered nonstick mold or cake tin. The shape of the vessell doesn't matter, but the rice mixture should be 3 inches in height.

3. 3

   Bake in a 400-degree oven for about 25 minutes, or until golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.