Old Winchester, spinach and brown rice gratin

AuthorBen WatsonCategory,

Shamelessly plagiarised and adapted from a recipe on the Riverford website, the combination of nutty brown rice and true spinach works a treat. Old Winchester and Parmesan breadcrumbs bring sweetness and crunch. Served by itself it’s a satisfyingly simple supper or add protein (bacon or ham for example) of your choice.

Yields4 Servings
 1 onion finely chopped
 85 g butter
 250 g brown rice
 600 g spinach, rinsed, chopped and briefly wilted in butter
 100 g Old Winchester cheese, grated
 23 eggs, beaten with 100ml double cream
 4 heaped tbsp of bread crumbs mixed with 2 tbsp of grated parmesan
1

Fry the onion for a few minutes in 60g of butter in a heavy bottomed pan.

2

Add the brown rice and stir to cover it with butter. Add twice the volume of boiling water (as the rice). Simmer until the rice is almost done (about 40 minutes).

3

Stir in the wilted spinach, cheese and eggs (easier with your hands than a spoon). Transfer to a buttered baking tray and sprinkle over the Parmesan breadcrumbs. Cook in a moderate oven for about 30 minutes.

Ingredients

 1 onion finely chopped
 85 g butter
 250 g brown rice
 600 g spinach, rinsed, chopped and briefly wilted in butter
 100 g Old Winchester cheese, grated
 23 eggs, beaten with 100ml double cream
 4 heaped tbsp of bread crumbs mixed with 2 tbsp of grated parmesan
Old Winchester, spinach and brown rice gratin
IngredientsDirections
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