Spinach-Rice Casserole
 
Prep time
Cook time
Total time
 
A favorite from the Moosewood Cookbook - brown rice and spinach baked together with mushrooms and cheese.
Category: Main Dish
Yield: 8 generous servings
Ingredients
  • 4 cups cooked brown rice (a little less than 2 cups - cook for 30-35 minutes in a little more than 3 cups of water)
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 8 oz cremini or white mushrooms, chopped
  • 2 cloves garlic, minced
  • 2 lbs. baby spinach, chopped
  • 1 tsp kosher or sea salt
  • 4 eggs, beaten
  • 1 cup skim milk
  • 1 cup grated cheddar or mozzarella cheese
  • ¼ cup chopped parsley
  • 2 tablespoons soy sauce (optional)
  • ¼ tsp nutmeg (freshly grated, if possible)
  • ¼ tsp cayenne pepper
  • ⅓ cup sunflower seeds
  • 2 tsp paprika
Instructions
  1. Preheat oven to 350 F. Spray a 9x13 baking dish or casserole with cooking spray and set aside.
  2. Cook the rice and set aside.
  3. Heat olive oil in a large stockpot over medium heat. Add onions and mushrooms and cook, stirring frequently, until onions are soft, about 7-8 minutes. Add garlic, spinach, and salt and cook until spinach is just wilting, about 2 minutes.
  4. Let cool for a few minutes, then add rice, eggs, milk, cheese, parsley, soy sauce, nutmeg, and cayenne and stir to combine.
  5. Spread evenly in baking dish. Top with sunflower seeds and paprika. Cover with tinfoil and bake for 25 minutes, then remove foil and bake uncovered for another 10 minutes.
Recipe by Baked In at https://www.baked-in.com/2014/01/08/spinach-rice-casserole/