HERBED SPINACH AND RICE BAKE

2 pounds fresh spinach, stems removed, leaves chopped
4 tablespoons unsalted butter (1/2 stick)
1/3 cup chopped onions
1/2 teaspoon salt
1 pinch sugar
3/4 cup milk
3 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon fresh thyme leaves (or 1/4 teaspoons. dried)
1 cup cooked rice
1 cup grated sharp cheddar cheese, divided use

Preheat the oven to 350 degrees F.

Be sure the spinach is well washed; shake dry.

Heat the butter in a large skillet over medium heat. Add the onions and cook until slightly wilted, 3 to 4 minutes. Add the spinach to the onions, sprinkle with the salt and sugar, and toss until the spinach is wilted, 3 to 4 minutes longer.

Transfer the spinach mixture to a colander or large sieve set over a bowl. Press, draining and reserving liquid.

Add the milk, eggs, Worcestershire, and thyme to the spinach liquid, whisking to blend. Stir the spinach, rice, and all but 2 tablespoons of the cheese. Pour the mixture into a buttered shallow baking dish, such as an 11x7-inch rectangular dish, or a 9-inch round pan. Sprinkle with the remaining 2 tablespoons of cheese.

Bake until the mixture is set, 20 to 25 minutes.

Serve hot, cut into squares or wedges.

Servings: 8
From: New Jersey's Mercer County Farm Bureau Women
Source: From the Farmers' Market: Wonderful Things to Do with Fresh-From-The-Farm Food, with Recipes and Recollections from Farm Kitchens by Richard Sax