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Green Rice Casserole

From

February/March 2013

Green Rice Casserole

To rescue this potluck standby from canned soup–induced mediocrity, we started by infusing chicken broth with a flavorful base of onions, garlic, and fresh herbs. We chopped frozen, thawed spinach in the food processor and smoothed it out with cream cheese and then layered it in the casserole dish with rice (raw, to prevent mushy grains) and sharp cheddar cheese before pouring our infused broth over the top. Baking the casserole covered to start allows the rice to steam gently, and stirring it halfway through ensures even cooking. Finally, a crispy, Parmesan-infused layer of bread crumbs finishes it off.

Serves 8 to 10 as a side dish

Ingredients

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