Grandma Lue’s Spinach Rice
Grandma Lue’s Spinach Rice is a cheesy take on spinach and artichoke dip. I like it for its versatility as a side dish or appetizer that can be served with sturdy dippers. If serving as a dip, consider baking in two smaller baking dishes that can go from oven to table for serving. Keep one for yourself and take one to the potluck with sturdy vegetables dippers and crispy crostini. You’ll be the star.
- 3 cups cooked white rice, chilled
- 2 large eggs, beaten
- ½ cup unsalted butter (1 stick)
- ½ cup chopped celery
- ½ cup red bell pepper
- 1 cup chopped red onion
- 4 lbs fresh baby spinach, washed and trimmed
- 1 cup chopped marinated artichokes
- 12 oz cream cheese, room temperature
- ½ cup sour cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- Preheat the oven to 350°. Generously grease a deep casserole or 9 by 13-inch baking pan.
- In a large bowl, stir together the cold rice and beaten eggs.
- In a large skillet over medium-high heat, melt the butter. Add the celery, peppers, onions and spinach and cook, stirring occasionally for 2 to 3 minutes, until the onions are translucent and the spinach is wilted.
- Reduce the heat to medium and stir in the artichokes, cream cheese, sour cream, Parmesan and garlic. Cool for 5 to 7 minutes, stirring occasionally, until the cream cheese has melted and all of the ingredients are well combined.
- Add the spinach-cheese mixture to the rice. With a wooden spoon, stir in the black pepper, onion powder, garlic powder and salt.
- Spoon into prepared baking dish, and cover with foil. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the top is nicely browned. Let rest for 15 minutes before serving.
Source: The Twisted Soul Cookbook: Modern Soul Food with Global Flavors by Deborah VanTrece