This is a lovely light dish which could be served as a vegetarian lunch for two maybe with a tomato salad or as a side to something a bit more substantial. For the vegetarian recipe, skip the Gruyere and use a hard strong cheese made with either no rennet or a vegetable rennet - Sheridans stock both Gabriel and Desmond Cheese made by Bill Hogan and Sean Ferry in Co. Cork using a vegetarian rennet.
You will need, for 2 people:
160g washed young spinach leaves
60g whole grain rice
1 pinch nutmeg
150ml whole milk
sea salt and freshly ground black pepper
(note all amounts are approximately what I had left in the larder, so if the spinach to rice content is slightly different, don't worry)
Bring a pan of lightly salted water to the boil and boil the rice for 10 minutes.
In a large bowl, beat the two eggs and slowly add the milk whisking while you do so.
Add the pinch of nutmeg and some salt and pepper.
Combine the rice and spinach with the eggs and milk and mix thoroughly to ensure that the spinach is evenly distributed.
Spoon into a lightly greased oven proof dish.