Garlic, Spinach, and Rice Casserole

Name: Garlic, Spinach, and Rice Casserole
Yield: Makes 10 cups (20 ½-cup servings)
Cuisine: United States
Ingredients: ½ teaspoon freshly ground pepper; 1 cup grated Parmesan cheese; Two 10-ounce packages chopped spinach, thawed; 3 cups Chicken Stock; 2 cups long-grain rice; 3 medium onions, finely chopped; 2 heads garlic, peeled and finely minced; ¼ cup olive oil

Preparation info

Makes
10
cups

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

Natalie Grunewald was a well-known San Francisco decorator in the 1950s. Her rice casserole recipe is still a mainstay in the Thanksgiving menu of her daughter, Ingrid Kornspan. We like to serve this as a vegetable, but it also works well as a stuffing.

Ingredients

¼ cup olive oil
2 heads garlic, peeled and finely minced
3 medium

Americas
United States
San Francisco
Dinner
Side dish
Gluten-free

Method

Warm the olive oil in a large heavy skillet over medium heat. Sauté the garlic and onions until soft. Add the rice and sauté until all the ingredients are lightly browned. Add the stock, bring to a boil, reduce heat, cover, and simmer for 20 minutes, or until the rice has softened and absorbed all the liquid.
Preheat th