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Spinach-Rice Casserole

A dish that starts with brown rice and finishes with raw spinach. On the table in about 40 minutes.

Serves 6 · 40 min · Spinach

contains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 4 cups Brown Rice, cooked
  • 2 lbs raw Spinach, chopped
  • 1 cup Onion, chopped
  • 2 cloves Garlic, minced
  • 3 Tbsp Butter
  • 4 Eggs, beaten
  • 1 cup Milk
  • 1 1/2 cups Cheddar, grated
  • 1/4 cup Parsley, chopped
  • 2 Tbsp Tamari
  • 1/2 tsp Salt (or more, to taste)
  • 1/4 cup Sunflower Seeds
  • A few dashes each - Nutmeg; Cayenne; Paprika
Make it lactose-friendly
  • 3 Tbsp Butter → plant butter, ghee (mostly lactose-free), or olive oil
  • 1 cup Milk → 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. Saute onions and garlic with salt in butter. When onions are soft, add spinach. Cook 2 minutes.
  2. Combine with all ingredients except sunflower seeds and paprika.
  3. Spread into buttered casserole dish and sprinkle sunflower seeds and paprika on top.
  4. Bake, covered, 35 minutes at 350F.
Nutrition (estimated, per serving)
Calories636
Protein20.1 g
Fat12.7 g
Carbs110.0 g
Fiber5.7 g
Sodium726 mg

Source

based.cooking (community recipes, public domain) — unlicense