Baked Spinach Risotto
2 cups cooked rice
1 10oz package frozen spinach, thawed, save 2 tablespoons liquid
1/2 pound tofu
2 tablespoons olive oil, plus more for saute
1 onion chopped
2 cloves garlic chopped
pepper (1/4 teaspoon black or pinch cayenne)
seasonings of your choice
Heat oven to 325 degrees Fahrenheit.
In a blender, blend tofu, olive oil, and spinach liquid until creamy.
Heat some more olive oil in a large skillet or wok and saute onion and garlic.
Stir in the rice, pepper, and spices (I use basil and a tiny pinch of thyme), spinach, and the creamed tofu.
Spray a 1 1/2 quart dish with cooking spray and transfer rice into dish.
Bake, uncovered, for 30 minutes.