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Brazilian Rice

The vegetarian dish combines leafy greens and high fiber brown rice to make a wholesome side dish or a satisfying main dish.

Serves 8 · Dairy

contains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 2 sprays of nonstick vegetable spray
  • 1 package spinach (10 ounce, frozen, thawed)
  • 1 cup brown rice (cooked)
  • 2 tablespoons olive oil
  • 1 cup egg-white substitute (liquid)
  • 3/4 cup mozzarella cheese, fat-free (shredded)
  • 1 cup milk (fat-free)
  • 1/2 onion (medium, chopped)
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon marjoram (dried)
  • 1/4 teaspoon thyme (dried)
  • 1/4 teaspoon rosemary (dried)
Make it lactose-friendly
  • 3/4 cup mozzarella cheese, fat-free (shredded) → lactose-free or aged hard cheese (naturally lower lactose)
  • 1 cup milk (fat-free) → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Wash hands with soap and water.
  2. Preheat oven to 350 °F.
  3. Spray a 2-quart baking dish with vegetable oil spray.
  4. Place thawed spinach in a colander and press to remove excess water.
  5. Place the spinach in a large mixing bowl and add remaining ingredients. Mix until combined.
  6. Transfer the mixture to the baking dish and place in the preheated oven. Bake for 30 minutes.
  7. Cut the casserole into eight squares and serve.

This is a variation — USDA MyPlate edition. Base recipe: Brazilian Rice →

Make it yours (1 variations)

Edition Primary USDA MyPlate

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Nutrition (per serving)
Calories109
Protein9.0 g
Fat4.0 g
Carbs10.0 g
Fiber2.0 g
Sodium174 mg

Source

USDA MyPlate Kitchen — Public domain (U.S. government work)