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  • Yield: 4 servings 1x


Tian is the name of a large oval earthenware pot used in Provençe region


  • 1 cup brown rice
  • 1 pound fresh spinach
  • 4-5 tbs olive oil
  • 2-3 cloves garlic (peeled and minced)
  • 1 tbs fresh parsley (chopped)
  • 1 cup parmesan and/or romano cheese (grated)
  • 2 medium eggs
  • to taste salt and black pepper
  • 1/4 cup Parmesan cheese
  • 1/2 cup mushrooms (sliced)
  • 1/2 medium onion (diced)


  1. Wash the rice, then cook it according to the directions on the package.
  2. Preheat the oven to 400 degrees.
  3. Coat the bottom and sides of a shallow baking dish with butter or oil.
  4. Wash the spinach thoroughly, then coarsely chop it (you can include the stems).
  5. While rice is cooking, heat 1/2 of the olive oil in a large saucepan until hot.
  6. Add the onion and sauté until beginning to clear.
  7. Add the mushrooms, salt, and garlic and sauté until the mushrooms begin to soften.
  8. Add the spinach and sauté until it looks glossy and has softened slightly.
  9. In a small bowl, beat the eggs until slightly fluffy.
  10. Add the grated cheese, black pepper, and parsley and mix.
  11. When rice is finished cooking, add to the spinach.
  12. Then add the egg mixture and stir until it is thoroughly mixed.
  13. Spoon into prepared casserole dish.
  14. Sprinkle the top with Parmesan cheese.
  15. Then sprinkle olive oil over the top.
  16. Bake uncovered for 30-40 minutes until it's puffed up and crispy on top.


Source:  Dishes from Around the World


  • Calories: 510
  • Fat: 27.88 g
  • Carbohydrates: 47.76 g
  • Protein: 19.45 g
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