“From our local paper. Serve with Marinated Roast Veal”

Ingredients Nutrition


  1. Preheat ovent to 400°F.
  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. In medium saucepan, bring water to a boil and add a pinch of salt.
  4. Add rice, stir once and boil, uncovered, until tender, about 14 minutes; check by tasting.
  5. Drain, rinse with cold water and leave to drain in strainer 5 minutes.
  6. In large saucepan, boil enough lightly salted water to cover spinach generously.
  7. Add spinach and cook, uncovered, over high heat, pushing leaves down into water often, until very tender, about 3 minutes.
  8. Rinse with cold water in colander and squeeze by hand until spinach leaves feel dry.
  9. Chop finely with a knife.
  10. In skillet, heat oil over medium heat.
  11. Add onion and pinch of salt and pepper.
  12. Cook, stirring often, until onion is softened and begins to brown, about 7 minutes.
  13. Reduce heat to low, add garlic and cook a few seconds. Transfer to a bowl and let cool.
  14. Into bowl, place rice, spinach, onion mixture, egg, nutmeg and pine nuts. Mix well.
  15. Taste; add more salt, pepper and nutmeg, if needed.

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