Spinach-Rice Casserole
Home cooking
Drain excess moisture from the spinach before combining it with the rice. Spread the mixture evenly so the edges do not dry out while the center heats.
- Servings (recipe yield)
- 6 servings
- Prep time
- 10 min
- Cook time
- 40 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 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
Instructions
- Saute onions and garlic with salt in butter. When onions are soft, add spinach. Cook 2 minutes.
- Combine with all ingredients except sunflower seeds and paprika.
- Spread into buttered casserole dish and sprinkle sunflower seeds and paprika on top.
- Bake, covered, 35 minutes at 350F.
Source: Public Domain Recipes · joel-maxuel · Recipe source · Public-domain source license