This is something I started making when my boys were young, as another way to get green vegetables into them. It also worked well for a dear friend’s daughter who was a picky eater. They came for dinner one day and the daughter told me she wouldn’t eat it. I told her “Everyone tries new food at my house”…so she did. It became a favorite for Nicole when they came over, we called it Green Rice. Feel free to vary the herbs or cheese for a new flavor.
preheat oven to 375F
3 cups cook rice or pilaf (1 1/2 cups grain and 3 cups broth and/or water)
1 medium onion, medium dice
2 cloves garlic, minced
olive oil, as needed
1-2 Tbs lemon juice
8 oz feta cheese, crumbled
1/2 cup cottage cheese
2 Tbs fresh chopped basil or basil slurry (see how to have it year round here)
5 oz fresh spinach, roughly chopped (or more if you want)
Saute onion in olive oil on medium-low heat until onion begins to color. Add garlic and saute a few minutes longer. Place cooked rice/pilaf in a mixing bowl. Add remaining ingredients except spinach and mix. Stir in spinach; how much you use depends how much you like spinach. I have, at times, added almost 10 oz and loved it. If you use more spinach, under cook your rice/pilaf slightly to help absorb additional liquid from the spinach. Pour mixture into a greased baking dish (I use 1 1/2 quart oblong casserole). The depth of the mixture should be less than 3 inches. Bake for 45 minutes. This dish goes well with chicken and fish.