Spinach rice gratin
This spinach rice gratin is one of E’s favourites from 101 Cookbooks. It is also one of the few recipes that we tend to follow exactly, which certainly says something.
We usually use pine nuts and parmesan, though we have made it with almonds instead of pine nuts—it’s not quite as good. This is freezer-friendly and easy to double. O loves it, which is great, but she does have a tendency to gobble up the olives and pine nuts that we put aside to sprinkle on top.
2012 update: It is much easier to double this recipe now that we have a stand mixer with a splash guard!
Spinach rice gratin recipe: