Rice, Cheddar, and Spinach Pie

Ingredients:

• 3 tablespoons extra-virgin olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 10-oz. package frozen, chopped spinach, thawed and squeezed dry

• 3 cups cooked instant or quick-cooking brown rice (I cooked regular Basmati brown rice.  One uncooked cup makes roughly 3 cups cooked rice.)

• 1 cup diced extra-sharp Cheddar cheese (I used a Colby/Monterey Jack mix.)

• 1/2 teaspoon freshly ground pepper

• 1/4 teaspoon salt

• 4 large eggs

• 1/4 cup nonfat milk

Directions:

1. Preheat oven to 425°F. Generously coat a 9-inch pie pan with cooking spray.
2. Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently, until beginning to brown, about 5 minutes. Add garlic and spinach; cook, stirring, 1 minute more. Transfer to a large bowl. Add rice, cheese, pepper and salt to the bowl and stir to combine.
3. Whisk eggs and milk in a medium bowl. Stir into the spinach-rice mixture. Transfer to the prepared pan and smooth the top with a spatula. (I topped the pie with a little sprinkle of cheese.)
4. Bake the pie until lightly browned in spots, about 25 minutes. Let stand for 5 minutes before cutting into wedges.

*Eating Well Magazine, March/April 2012