Shrimp Rice
2 cups cooked white rice
2 tsp dill seed salt to taste
1 cup creme fraiche
1/3 cup crumbled feta cheese
10-oz package frozen spinach, thawed
3/4 to 1 lb shrimp, fresh or frozen
1 large ripe tomato, sliced thin and moisture pressed out
Parmesan cheese, optional
Preheat oven to 400 degrees. Precook the rice and stir the dill seed into
it. Salt the rice to taste. Into an oiled casserole, put 1/2 the rice, top with
1/2 the shrimp, then 1/2 the thawed spinach from which you have squeezed all
excess moisture. Spread 1/2 the creme fraiche over the spinach and top with 1/2
the feta cheese. Repeat the above layers. Arrange thinly sliced tomatoes over
the top of the casserole. Cover casserole and put in the hot oven for 25-35
minutes or until bubbling. For a nice touch, sprinkle Parmesan over the tomatoes
and run the casserole under the broiler until the cheese browns. Serve
Whoever is happy will make others happy, too. He who has courage
and faith will never perish in misery.
- Anne Frank