Baked Spinach Risotto

• 2 cups cooked rice
• 1 (10 ounce) package frozen chopped spinach, thawed, save liquid
• 12 lb firm silken tofu
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 14 teaspoon black pepper
• 12 teaspoon basil

1. Heat oven to 325F.
2. In a blender, blend tofu, salt, 2 tablespoons olive oil, and 2 tablespoons of spinach liquid until creamy.
3. Heat 1 tablespoon olive oil in a large skillet or wok and saute onion and garlic.
4. Stir in the rice, pepper, and spices ( i use basil and a tiny pinch of thyme, but you could sub what you like), spinach, and the creamed tofu.
5. Spray a 1 1/2 quart dish with cooking spray and transfer rice into dish.
6. Bake, uncovered, for 30 minutes.

rice, liquid, silken tofu, olive oil, salt, olive oil, onion, garlic, black pepper, basil

Taken from www.food.com/recipe/baked-spinach-risotto-216532 (may not work)