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

Ingredients

  • 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

Preparation

  • 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