Rice Florentine; Season’s Eatings; Weekly Menu

It’s that time of year again…. The holidays are creeping ever closer 

Season’s Eatings!

Should we do it again?

It’s a world-wide holiday gift exchange.

If you would like to join the fun, leave a comment.  I’ll collect real names and addresses later, by e-mail.

Here are the details:

Season’s Eating’s is a spicy/herby/foodie gift exchange to celebrate the Holiday Season.

Like Secret Santa….I put all the names into a virtual hat, and distribute them, with real addresses.

The rules are simple:Logofinal
Each person sends a small gift of a local herb, spice, or other food that is unique to or characteristic of where they live, along with a recipe using it, to a fellow foodie.

When you receive your parcel, you can either use your ‘gift’ in the recipe included, another of your choosing or just snap a photo of your pressie.  Then you do a post about it…

I do a recap of all the fun, with the photos, between Christmas and New Year’s Day.

Ready to get the holiday season started?  Let me know if you want to play.
The fine print:
We had a few sad foodies last year…. They happily sent their gift off but didn’t receive one in return.  (They assured me they had ‘been good’.) 
So…..Please sign up and join the fun – but only if you’re able to follow through.
I love adding spinach to dishes.
I love having side dishes that finish in the oven while I relax with the first course.
Florentine means ‘cooked in the manner of Florence’. More simply, it means that there is spinach in the dish. A wonderful way to get this heart and eye healthy vegetable. This looks pretty in a clear glass baking dish if you have one.

  Rice Florentine

Rice Florentine

8oz (250gr) frozen spinach
1/2 cup quick-cooking brown rice    substitute Basmati
1/2 onion
1 tbs butter
1 cup chicken stock (or whatever your rice calls for)
1/2 tsp thyme
1/2 cup (4oz, 125gr) Greek or plain yogurt
1/2 cup (2oz, 60gr) grated Parmesan cheese
1/2 cup (2oz, 60gr) shredded cheese

Finely chop onion. In small saucepan over medium heat sauté onion in butter for 5 minutes. Add rice and sauté 1 minute. Add stock and cook according to package instructions.
Thaw spinach and squeeze out excess moisture. Combine spinach, thyme and yogurt.
When rice is cooked spread 1/3rd of the rice in the bottom of the baking dish. Top with half of the spinach, then half of the cheeses. Repeat layers. Top with remaining 1/3rd of the rice. Bake, uncovered, at 400F (200C) until cheeses melt and flavors meld or about 15 minutes. Remove and serve directly from baking dish.

In addition to this, for the week of November 5 we have Tilapia with Lemon Butter, Hunter’s Eggs, Pork Tenderloin Stuffed with Pimientos, Potato Gratin with Sage, Pumpkin and Leek Lasagne….

Thyme for Cooking is a Weekly Menu Planning Service focusing on healthy, seasonal foods.

Join now and try it free for a week!  The menu, complete recipes with meal preparation instructions, and shopping list is available each Thursday.  (Reverse seasons available for Australia, and others in the Southern Hemisphere).

Don’t need 7 complete dinners?  Try the Main Course Menu Mailer option: 6 new main courses every week.

12 thoughts on “Rice Florentine; Season’s Eatings; Weekly Menu”

  1. Count me in too Katie. I did end up receiving my package last year. My “person” had been in the process of moving her blog and was out of commission for a while. I can’t believe it’s almost the holidays again!

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