Salmon Florentine
2 cups water
1/4 teaspoon salt
1 cup rice
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1/4 cup butter or margarine
2 tablespoons grated onion
1/4 cup all-purpose flour
1/2 teaspoon dry mustard
2 cups milk
1 (15.5-ounce) can salmon, drained, liquid reserved
1 1/2 cups shredded cheddar cheese, divided use
1/8 teaspoon cayenne pepper
Bring water to boil in a 1 quart saucepan, stir in salt and rice,
cover, reduce heat and simmer for 20 minutes. Remove from heat, fluff rice gently
with a fork; set aside.
Preheat oven to 400°F. Grease a 13 x 9-inch baking dish.
In a skillet heat butter over medium heat; sauté onion until tender.
Add flour and dry mustard, stirring until smooth. Cook for 1 minute, stirring
constantly.
Gradually add milk and reserved salmon liquid. Cook over medium heat, stirring
constantly, until thickened and bubbly. Add 1 cup of the cheese and cayenne
pepper; stir to melt cheese.
Spread spinach in baking dish. Layer salmon and rice and top with cheese sauce.
Bake, uncovered, for 15 minutes.
Sprinkle with remaining 1/2 cup cheese and bake an additional 5 minutes until
cheese melts. Makes 8 servings.