Spinach Rice Bake Recipe

Here’s Julianna’s entry into the Gimme Recipes! Contest.  I love the spinach recipes coming in.  Not much healthier than spinach-Popeye was right!

I’ve been going through my recipes looking for the perfect one to send in for this contest, and I think I’ve found it. It’s simple, quick, cheap, delicious, and best of all, it gives me something to do with the extra rice I always wind up with when I use my rice cooker. I’ve also, on occasion, gotten the cooked brown rice from a local Chinese restaurant for a mere $2.00.

Spinach Rice Bake

2 1/2 cups leftover cooked brown rice, room temp
1 1/2 cups cups finely chopped spinach
4 ounces firm tofu (organic), crumbled
10 black olives, chopped
1/2 medium red onion, diced
1/3 cup pine nuts, toasted
2 tablespoons olive oil
1/2 cup shredded cheese (Parmesan, Manchego, Cheddar or Gruyere)
3 large eggs
1/2 teaspoon fine grain sea salt

Preheat oven to 400 degrees. Grease a 10-inch round baking dish with a olive oil.

In a large bowl combine the rice, spinach, and tofu. Reserving a bit of each for garnish, stir in the olives, and red onion, pine nuts and olive oil. Stir in 1/4 cup of the cheese. In a small bowl whisk together the eggs, and salt. Fold the eggs into the rice mixture and pour into the prepared baking dish. Bake for 30 minutes or until the casserole is set, and the top brown. Remove from the oven, and sprinkle with remaining onions, olives, and nuts.
Serves 8-12

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