Brown Rice and Spinach Bake

Add shredded chicken to turn this side dish into an easy weeknight meal! Also great made with wild rice.
Recipe courtesy of Chef Linda Duggan


  • 2 tablespoons unsalted butter (plus extra to butter the casserole)
  • 1 medium onion - chopped
  • 1 (8oz) package sliced Portobello mushrooms - chopped
  • 3 garlic cloves - minced
  • 1/4 teaspoon red pepper flakes
  • 1 (11oz) package of Olivia’s Organics Baby Spinach
  • 2 cups cooked organic brown rice
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 cup shredded mozzarella cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup freshly grated parmesan cheese


  • Preheat oven to 350 degrees F.
  • Heat a large sauté pan, melt the butter and add the onion. Cook 3 to 4 minutes. Add the mushrooms and continue cooking for 5 minutes. Add the garlic and red pepper flakes, cook an additional minute. Add in the spinach and cook until wilted. Set aside to slightly cool.
  • In a large bowl, mix together rice, eggs, milk and mozzarella cheese. Season with salt and pepper.
  • Combine rice mixture with the spinach mixture and place in a buttered 8x8 casserole dish. Top with parmesan cheese.
  • Bake for 30 minutes.

Categories: Side, Spinach