From the Pantry Butler kitchen
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. USDA MyPlate Kitchen — Delicious Heart-Healthy Latino Recipes/ Platillos Latinos Sabrosos y Saludables — US Department of Health and Human Services — National Heart, Lung, and Blood Institute (public domain), via myplate.food
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
Method
- Wash hands with soap and water.
- Preheat oven to 350 °F.
- Spray a 2-quart baking dish with vegetable oil spray.
- Place thawed spinach in a colander and press to remove excess water.
- Place the spinach in a large mixing bowl and add remaining ingredients.
- Mix until combined.
- Transfer the mixture to the baking dish and place in the preheated oven.
- Bake for 30 minutes.
- Cut the casserole into eight squares and serve.
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