Spinach and Brown Rice Casserole

By Jane E. Brody

Published August 27, 1985

Total Time
40 minutes
Rating
4(57)
Comments
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Featured in: AN EDUCATIONAL CAMPAIGN FOR 'HEART-HEALTHY' MEALS

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Ingredients

Yield:8 servings; an 8-ounce serving has about 210 calories

  • 1 tablespoon oil

  • 1 large onion, chopped

  • 2 cups mushrooms, sliced

  • 1 clove garlic

  • 1 egg

  • 1 tablespoon whole-wheat flour

  • 2 cups low-fat cottage cheese

  • 10 ounces frozen chopped spinach, drained

  • 3 cups cooked brown rice

  • Freshly ground black pepper

  • ½ teaspoon dried thyme

  • 2 tablespoons Parmesan cheese

  • 2 tablespoons sunflower seeds

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings; an 8-ounce serving has about 210 calories)

25 grams carbs; 28 milligrams cholesterol; 189 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 5 grams fat; 3 grams fiber; 240 milligrams sodium; 11 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 375 degrees.

  2. Step 2

    Heat oil in Dutch oven, and saute onion, mushrooms and garlic until tender.

  3. Step 3

    In a small bowl, mix egg, flour and cottage cheese. Add to sauteed vegetables, along with the spinach. Stir in rice, pepper, thyme and 1 tablespoon Parmesan cheese.

  4. Step 4

    Turn into a greased 12-by-8-inch baking dish, and top with sunflower seeds and remaining Parmesan cheese.

  5. Step 5

    Bake for at least 30 minutes.

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Ratings

4 out of 5
57 user ratings
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Comments

Peggy

Substituted broccoli for spinach, 5 medium shallots for onion, Romano for parmesan. Added shredded carrots and cabbage (packaged cole slaw mix). Baked for 45 minutes. The concept is positively delicious, everyone loved this.

Kevyn Cundiff

Good with Kale.

Marian

Top with shredded sharp cheddar and fried onion rings. Mushrooms optional. Use two packs of frozen chopped spinach, thawed and drained.

Nancy

This rice turnout nicely. I added a few diced carrots, as I thought a touch more color would look good. I only had a cup and a half of cooked brown rice, but it didn't seem to effect the outcome. Tasty and a great way to get some extra veggies.

Yeah

Delicious w the seeds and some dried cranberries😀

T

I added some feta, an extra egg, and fresh instead of frozen spinach.

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