Rice and Spinach Pudding

4 ounces rice
2 tablespoons olive oil
20 spinach leaves, picked
1/2 red onion, finely chopped
1/2 small eggplant, diced
salt and freshly ground black pepper

Preheat the oven to 425F. Cook the rice as per packet instructions. Drain.

Using 1 tablespoon olive oil, grease 4 dariole moulds.

Line each mould with 5 spinach leaves, leaving the excess hanging over the edge.

Saute the onion and eggplant in the remaining oil for 2-3 minutes, until softened and lightly browned.

Stir in the rice.

Divide and pack the rice into the moulds. Fold the excess spinach over to seal.

Place the moulds spinach side down on a lightly oiled baking tray and bake for 3-4 minutes.

Use a metal slice to transfer the moulds to plates. Lift off mould. Serve.



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