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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 cups cooked rice |
3 cups (12 ounces) shredded fontina cheese |
3 cups half-and-half |
4 large eggs |
1 1/2 teaspoons salt |
1 teaspoon freshly ground pepper |
2 tablespoons butter or margarine |
1/2 cup minced green onions |
4 garlic cloves, minced |
1 (10-ounce) package fresh spinach, coarsely chopped |
1/2 cup chopped fresh parsley |
garnishes: baby carrot fans, fresh parsley sprigs |
Directions:
1. Combine first 6 ingredients in a large bowl.
2. Melt butter in a large skillet; add green onions and garlic, and sauté 2 to 3 minutes or until tender. Add spinach; cook, stirring constantly, 1 minute or just until wilted. Stir in parsley, and add to rice mixture. Spoon into 12 lightly greased 10-ounce custard cups or individual soufflé dishes, and place in 2 (13- x 9-inch) pans. Add hot water to pans to depth of 1 inch.
3. Bake at 350° for 30 minutes or until set. Remove from water; cool on wire racks 5 minutes. Loosen edges with a knife; unmold onto a serving platter. Garnish, if desired.
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