Baked Green Rice with Salmon

Source: America's Favorite Food Associations

A great side dish!

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Serves: 4-6
Prep Time: 15 minutes
Cook Time: 35-45 minutes

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1 cup fresh spinach, packed
1 cup parsley sprigs, loosely packed
1 green pepper, cored, seeded and chopped
1 bunch green onions, trimmed and cut in 1-inch pieces
2 eggs
3/4 cup milk
salt and pepper
3 cups long grain rice, cooked
1 pound salmon fillet, skin and bones removed

Preheat the oven to 375°F. In a food
processor or blender, combine the spinach,
parsley, green pepper and green onions and
purée (if using a blender you may need to
purée the greens in 2-3 batches). Lightly beat
the eggs in a large bowl, add the purée of
greens, milk, salt and pepper and stir to mix.
Stir in the rice. Rinse the salmon, pat dry with
paper towels and cut across into 1/2-inch slices.

Lightly oil or butter a 2-quart baking dish. Pour
in half the rice mixture and top with the
salmon slices, evenly layered. Pour the remaining
rice mixture over and bake, uncovered, in the
heated oven until firm and lightly browned on
top, 35 to 45 minutes; let sit for 10 minutes
before serving. Cut the baked rice into squares
or wedges to serve.

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