Baked Rice with Spinach

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

Yield

8 servings

Serving size

3/4 Cup

Rating

3.57 of 5 (112 ratings)

Food groups

• Dairy: 1/2 cups
• Grains: 1/2 ounces
• Protein Foods: 1/2 ounces
• Vegetables: 1/4 cups

Ingredients

• sprays of nonstick vegetable spray
• 1 package (10 ounce) frozen spinach, thawed
• 1 cup brown rice, cooked
• 2 tablespoons olive oil (or cooking oil of choice)
• 1 cup egg-white substitute, liquid
• 3/4 cup mozzarella cheese, shredded fat-free
• 1 cup fat-free milk
• 1/2 medium onion, chopped
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary

Directions

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

Nutrition per serving

Notes

Source "Brazilian Rice" This casserole can be prepared 1 day in advance and refrigerated.

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Source

Recipe by: Delicious Heart-Healthy Latino Recipes/ Platillos Latinos Sabrosos y Saludables — US Department of Health and Human Services — National Heart, Lung, and Blood Institute

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/baked-rice-spinach. Federal works are public domain in the United States.