2 10-oz. packages frozen chopped spinach
1/4 stick butter (2 tablespoons)
2 cups cooked rice
2 cups shredded cheddar cheese
2/3 cup milk
4 eggs, beaten
1/4 cup chopped onion
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dried rosemary, crushed
Cook spinach with water in a two-quart pan with cover, according to package directions. Remove from pan when done, drain well, and set aside.
Use two-quart pan to cook rice in water with salt (1/2 cup uncooked rice, cooked in 1 1/3 cups water, yields 2 cups cooked rice). Pour cooked rice and spinach into Dutch oven, stir in butter until melted, then remaining ingredients. Mix and cover.
Bake over 18 charcoal briquettes spread around bottom edge of the oven and 18 on the cover for 45 minutes.
Copyright © 2005 by the Boy Scouts of America. All rights thereunder reserved; anything appearing in Scouting magazine or on its Web site may not be reprinted either wholly or in part without written permission. Because of freedom given authors, opinions may not reflect official concurrence.