Elk And Rice Pilaf

2 cups elk round steak, cut up

1-1/2 cups boiling water

1 (10 ounce) package frozen, chopped spinach (thawed)

3/4 cup quick cooking rice

1/4 cup green onion, chopped

1 tablespoon butter

1 cube instant chicken bouillon

1/2 cup shredded mild cheddar cheese

Heat oven to 350 degrees. Dissolve chicken bouillon in boiling water. Melt butter and mix all ingredients (except cheese) in a lightly greased baking dish, 10x6x1-3/4 inches. Cover and bake one hour. Remove and sprinkle cheese over the to and serve.

Copyright 1998-2014 Stephen Ricciardelli