Green Rice Souffle might sound innocuous, but this turns out to be a very versatile and satisfying dish. It has a full flavor that only has a hint of heat. You can serve this to young kids or those who can’t take spicy food and I think just about anybody will really like this. And, of course, it’s a great way to use leftover rice. I happened to have 2 cups left over after I made a batch of curry.
How about a spicier version? For sure, I’ll try this again using a hotter chile and maybe 3/4 cup chiles instead of 1/2 cup. I’ll also add maybe 1/2 tsp cumin. There are other things I’ll try with this basic recipe – like adding tomatoes or salsa. Anyway, this one’s a keeper and I’ll definitely be making it again and again. Hope you like it as much as I do!
- 2 cups raw spinach leaves (about 1½ finely chopped)
- 1 cup coarsely chopped onion (about 1 medium)
- 1 10.5 oz can cream of mushroom soup
- ½ cup diced mild green chiles
- 3 eggs, separated
- ¼ tsp salt
- ⅛ tsp pepper
- 2 cups cooked rice
- Preheat oven to 350 degrees.
- Wash spinach leaves. Finely chop spinach in food processor or blender and remove.
- Put onion, soup, egg yolks, green chile, salt, and pepper in food processor and process until onion chopped and mixture blended. Pour into a bowl and stir in spinach and rice.
- Beat egg whites to a soft peak and fold into the rice mixture. Pour into a greased 2-qt casserole or smaller individual ramekins.
- Bake for about 50 minutes or until a knife inserted into center comes out clean. For individual ramekins bake about 35 minutes or until center is set.
- Serve immediately & enjoy!
Green Rice Souffle might sound innocuous, but this turns out to be a very versatile and satisfying dish. It has a full flavor that only has a hint of heat. You can serve this to young kids or those who can't take spicy food and I think just about anybody will really like this. And, of course, it's a great way to use leftover rice. I happened to have 2 cups left over after I made a batch of curry.
How about a spicier version? For sure, I'll try this again using a hotter chile and maybe ¾ cup chiles instead of ½ cup. I'll also add maybe ½ tsp cumin. There are other things I'll try with this basic recipe - like adding tomatoes or salsa. Anyway, this one's a keeper and I'll definitely be making it again and again. Hope you like it as much as I do!
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