Several readers have sent versions of this recipe, all attributing it to a family cook at least one generation back. Use all water for the rice and omit the sausage, and you’ll have a first-rate stuffing for mushroom caps that vegetarians can love.
Recipe yields enough to stuff a 10- to 12-pound turkey.
Ingredients
2 cups white rice
1-3/4 cups chicken broth
1-3/4 cups water
3 tablespoons olive oil
2 large cloves garlic, minced
2 large onions, chopped into small dice
12 cups fresh spinach, well washed and coarsely chopped, or 3 10-ounce packages frozen leaf spinach, thawed and coarsely chopped
1 teaspoon dried oregano leaves, crumbled
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste
1/2 pound Italian sausage, cooked and crumbled (optional)
3 lightly beaten eggs
Instructions
Place rice in a saucepan with a tight-fitting lid. Bring broth and water to a boil, pour over rice, stir, and cover. Cook over low heat for 15 minutes or until liquid is absorbed and rice is just tender. Uncover and fluff with a fork.
While rice is cooking, heat the olive oil in a kettle over medium heat. Add garlic and cook until it gives off fragrance, but don’t let it brown. Add the onions and cook, stirring often, until they are melted and starting to turn gold. Add the spinach and cook until just done, about 12 minutes for fresh, slightly less for frozen.
Remove the kettle from the heat and add the cooked rice, oregano, Parmesan, and a little salt and pepper (and the sausage if you’re using it). Taste and adjust seasonings, then stir in the eggs.
