Grandma Lue’s Spinach Rice

3 cups cooked white rice, chilled 2 large eggs, beaten

½ cup (1 stick) unsalted butter ½ cup chopped celery

½ cup chopped red bell pepper 1 cup chopped red onion

4 pounds fresh baby spinach,

washed and trimmed

1 cup chopped marinated

artichokes

12 ounces cream cheese, at room

temperature

½ cup sour cream

1 cup grated Parmesan cheese 2 cloves garlic, minced ½ teaspoon freshly cracked black

pepper

½ teaspoon onion powder ½ teaspoon garlic powder 1 teaspoon kosher salt

Instructions: Heat oven to 350 degrees. Generously grease a deep casserole or 13-by-9-inch baking pan.

In a large bowl, stir together the cold rice and the beaten eggs.

In a large skillet over medium-high heat, melt the butter. Add the celery, peppers, onions and spinach and cook, stirring occasionally, for 2 to 3 minutes, until the onions are translucent and the spinach is wilted. Reduce the heat to medium and stir in the artichokes, cream cheese, sour cream, Parmesan and garlic. Cook for 5-7 minutes, stirring occasionally, until the cream cheese has melted and all of the ingredients are well combined.

Add the spinach-cheese artichoke mixture to the rice. With a wooden spoon, stir in the black pepper, onion powder, garlic powder and salt.

Pour into the prepared casserole, and cover with foil. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the top is nicely browned. Let rest for 15 minutes before serving.

Makes 6-8 servings

From “The Twisted Soul Cookbook: Modern Soul Food with Global Flavors” by Deborah VanTrece