PREHEAT OVEN TO 350F. Cook rice in salted water until tender but still undercooked (15 minutes for white rice, 30 minutes for brown). Drain, rinse with cold water, drain again and set aside. Wash spinach and remove stems. Cook spinach in the water that clings to the leaves, until wilted. Cool and chop coarsely. Heat the oil, add the onion and saute until softened. Add the garlic and thyme. Combine all the ingredients together and season with salt and pepper to taste. Lightly oil a baking dish and add the spinach mixture. Drizzle more oil over the top, if desired. Cover with foil and bake for 25 minutes. Remove foil and cook for 5 minutes more. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
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|Serving Size: 1 Serving (688g)|
|Recipe Makes: 4|
|Calories from Fat: 263 (16%)|
|Amt Per Serving||% DV|
|Total Fat 29.3g||39 %|
|Saturated Fat 11.2g||56 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 812.4mg||250 %|
|Sodium 663.2mg||23 %|
|Potassium 1251.1mg||33 %|
|Total Carbohydrate 273.9g||81 %|
|Dietary Fiber 12.3g||49 %|
|Sugars, other 261.6g|
|Protein 56.6g||81 %|
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Calories per serving: 1613
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