Local chef and third- grader Sophie Philibert likes to experiment with different ingredients. And her parents - a professional artist and a science teacher - let their daughter exercise her creativity.It didn't work out so well when she tried new measurements for pancake batter. They were deeply surprised by a batch of cookies that contained an entire bottle of vanilla extract.
Another experiment came when the 8-year-old peered out the window last winter and came up with "snowy casserolly."
Last month the recipe won her a $10,000 savings bond. Sophie won the Stop & Shop Kitch'N Kids contest, a partnership with local dairy producers, designed to promote healthy eating.
Read the story.
The recipe serves 4
The beans represent the soil, spinach is grass, rice snow, and cheese on top sheets of ice. This dish is microwaved.
- 2 1/4 cups water
- Salt and pepper, to taste
- 1 cup brown rice
- Pinch each of ground cumin and nutmeg
- 1 can (15 ounces) black beans
- 10 ounces fresh spinach, stemmed and rinsed
- 8 ounces reduced fat cheddar cheese, sliced
1. Bring 2 cups of salted water to a boil. Add the rice, cover, and turn the heat to low. Simmer for 35 to 45 minutes or until the rice is cooked through. Add more water, if the rice has absorbed the liquid but needs more cooking. When cooked, set aside for 5 minutes. Add pepper, cumin, and nutmeg.
2. Place the spinach leaves in a saucepan. Set over medium heat. Cover and steam for 3 minutes or until the leaves wilt. Remove the spinach from the pan with tongs, leaving the liquid in the pan.
3. In a 9-inch square microwaveable safe dish, spread the black beans. Cover with the spinach, then a layer of rice, and finally the slices of cheese.
4. Microwave the dish for 3 to 6 minutes to melt the cheese.
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