Spinach And Brown Rice Casserole Recipes

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SPINACH AND BROWN RICE CASSEROLE



Spinach and Brown Rice Casserole image

Provided by Jane E. Brody

Categories     casseroles, side dish

Time 40m

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

Number Of Ingredients 13

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
1/2 teaspoon dried thyme
2 tablespoons Parmesan cheese
2 tablespoons sunflower seeds

Steps:

  • Preheat oven to 375 degrees.
  • Heat oil in Dutch oven, and saute onion, mushrooms and garlic until tender.
  • 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.
  • Turn into a greased 12-by-8-inch baking dish, and top with sunflower seeds and remaining Parmesan cheese.
  • Bake for at least 30 minutes.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 261 milligrams, Sugar 4 grams, TransFat 0 grams

SPINACH BROWN RICE CASSEROLE



Spinach Brown Rice Casserole image

This brown rice casserole is so good, and so simple to make, just mix and bake...sure to become a favorite once you try it. (note: prep time does not include cooking the rice)

Provided by Kittencalrecipezazz

Categories     Brown Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

4 cups cooked brown rice
1/3 cup butter, melted
1 (10 ounce) package frozen spinach, thawed (squeeze out extra moisture)
1/4 cup chopped green onion
3 eggs, well beaten
2 cups shredded Velveeta cheese
1/4 teaspoon Tabasco sauce

Steps:

  • Set oven to 325 degrees.
  • Mix all ingredients together, and transfer to a greased casserole dish.
  • Bake for 45 minutes.
  • Cool slightly before serving.

Nutrition Facts : Calories 435.3, Fat 21.3, SaturatedFat 11.4, Cholesterol 199.3, Sodium 223.9, Carbohydrate 50, Fiber 6.1, Sugar 1.1, Protein 12.6

BROWN RICE AND SPINACH CASSEROLE



Brown Rice and Spinach Casserole image

Make and share this Brown Rice and Spinach Casserole recipe from Food.com.

Provided by AuntieChef

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

10 ounces frozen spinach
1/4 cup onion
1/2 cup mixed mushrooms
1 cup cooked brown rice
4 ounces cheddar cheese
1/3 cup skim milk
2 medium eggs
1/4 cup chicken broth
1 tablespoon Worcestershire sauce
1/2 teaspoon ground ginger
1 teaspoon ground mustard
1 teaspoon black pepper

Steps:

  • Thaw the spinach (microwave "defrost" setting, or in a sieve under cool running water), squeeze out the extra water, set aside in the sieve to finish draining.
  • Beat the eggs, shred the cheese, combine, set aside.
  • Mince the onions, slice the mushrooms, or use already-sliced criminis (life is too short to slice mushrooms! IMO).
  • In a medium saute pan, on med-high heat, heat half of the chicken broth, add the onions and bring to a simmer. Allow the broth to nearly cook away, while the onions become brown. Watch it - don't let it burn. As the broth simmers away, add the remaining broth and the mushrooms. Lower the heat as needed to maintain a low simmer. Give the onion/mushroom/broth mixture a stir, and when just a bit of broth is left, remove the saute pan from the heat.
  • Combine all ingredients in a baking pan and put in the oven, at 325 degrees for 35 - 40 minutes.
  • VERY IMPORTANT: be sure to use already-cooked rice.
  • (About cooking the rice ahead - I make a large-ish batch of it, and freeze it in smaller containers; it reheats pretty well in the microwave or skillet.).

SPINACH AND RICE CASSEROLE



Spinach and Rice Casserole image

I cut this out of either a copy of Light and Tasty or Simple and Delicious years ago. We enjoy this with simple roasted meat, but I can eat it on its own as a main dish.

Provided by DeniseBC

Categories     White Rice

Time 1h

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 9

1 (10 ounce) bag fresh spinach
1 cup chopped onion
1 teaspoon olive oil
1 1/2 cups uncooked rice
2 cups chicken broth
2 cups water
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded parmesan cheese

Steps:

  • Tear spinach into bite sized pieces, removing stems and set aside.
  • In a large saucepan, saute onion in olive oil until tender. Add rice. Cook, stirring constantly, for 2 minutes. Add chicken broth and water; bring to a boil. Reduce heat, cover and simmer for 15 minutes.
  • Stir in spinach, salt and pepper and cook until spinach is wilted.
  • Transfer mixture to a 2 quart prepared baking dish. Sprinkle with cheese.
  • Cover and bake at 375 for 20-25 minutes or until rice is tender. Remove lid and turn oven to broil to brown cheese a bit.

BROWN RICE AND SPINACH CASSEROLE



Brown Rice and Spinach Casserole image

Make and share this Brown Rice and Spinach Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     Oven

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16

3 tablespoons butter, plus extra for the dish
2 cups water
1/2 teaspoon salt
1 cup long grain brown rice
1 cup chopped onion
2 garlic cloves, minced
1 1/2 lbs spinach, trimmed and chopped (regular or baby)
4 large eggs, beaten
1 cup milk
1 1/2 cups shredded sharp cheddar cheese
1/4 cup chopped fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 cup sunflower seeds
paprika, for sprinkling

Steps:

  • Preheat oven to 350°; butter a shallow 2-quart casserole.
  • In a saucepan, bring the water and salt to a boil; stir in the rice.
  • Return to a boil, cover, and decrease heat to low; simmer the rice for 35-40 minutes, or until the rice is tender and the liquid is absorbed.
  • In a skillet, melt the butter over medium heat; add in the onion and garlic; saute for about 5 minutes, or until tender.
  • Add in the spinach, a few handfuls at a time, to the onion mixture; cook over medium heat until the spinach is wilted, 3-5 minutes.
  • In a large bowl, thoroughly combine the cooked rice, onion and spinach mixture, eggs, milk, cheese, parsley, salt, pepper, and cayenne.
  • Transfer to the casserole; sprinkle with the sunflower seeds and paprika.
  • Bake, uncovered, for 35 minutes, or until the casserole is set.

Nutrition Facts : Calories 428.5, Fat 24.3, SaturatedFat 12.1, Cholesterol 191.6, Sodium 1154.2, Carbohydrate 34.9, Fiber 4.8, Sugar 2.5, Protein 20.1

RICE SPINACH CASSEROLE



Rice Spinach Casserole image

"This nicely seasoned casserole combines popular rice and the goodness of fresh spinach," says Mathilda Navias of Tiffin, Ohio. "Topped with Parmesan cheese, it's a savory side dish with any meat."

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 9

1 cup chopped onion
1 teaspoon olive oil
1-1/2 cups uncooked long grain rice
2 cups chicken or vegetable broth
2 cups water
1 package (10 ounces) fresh spinach, torn
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Parmesan cheese

Steps:

  • In a large saucepan, saute onion in oil until tender. Add rice; cook and stir for 2 minutes. Add broth and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the spinach, salt and pepper; cook until spinach is wilted., Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with Parmesan cheese. Cover and bake at 375° for 20-25 minutes or until rice is tender.

Nutrition Facts : Calories 174 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 386mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges

SKINNY SPINACH AND RICE CASSEROLE



Skinny Spinach and Rice Casserole image

72% less sat fat • 43% fewer calories • 61% less fat than the original recipe. Give a favorite casserole a makeover using brown rice for whole-grain benefits.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 14

2 teaspoons olive oil
3 medium carrots, chopped (1 1/2 cups)
2/3 cup chopped celery
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 3/4 cups water
1 can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup
2 boxes (9 oz each) frozen chopped spinach, thawed, drained
1 1/2 cups uncooked instant brown rice
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 cup diced cooked ham
3/4 cup shredded reduced-fat Cheddar cheese (3 oz)
1/4 cup grated Parmesan cheese

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 3-quart saucepan, heat oil over medium-high heat. Add carrots, celery, onion and garlic; cook 5 minutes, stirring occasionally. Add water and soup; heat to boiling. Add spinach, rice, Italian seasoning and pepper; return to boiling. Remove from heat; stir in ham, 1/4 cup of the Cheddar cheese and the Parmesan cheese. Spread in baking dish. Cover with foil.
  • Bake 30 to 35 minutes or until bubbly. Sprinkle with remaining 1/2 cup Cheddar cheese. Let stand uncovered 5 minutes or until cheese is melted.

Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 15 mg, Fat 1/2, Fiber 3 g, Protein 12 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 3 g, TransFat 0 g

BROWN RICE WITH SPINACH AND FETA CHEESE



Brown Rice With Spinach and Feta Cheese image

"Jazz up plain old rice with the flavors of Greece. This main-dish casserole gets powerful antioxidents from the spinach and plenty of fiber from the brown rice." - From the Prevention Magazine book, "Natural Healing Guide 2002"

Provided by Roosie

Categories     Spinach

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

1 teaspoon olive oil
1 large onion, finely chopped
1 cup brown rice
2 cups water or 2 cups broth
1 (10 ounce) box frozen spinach, thawed and drained
4 ounces feta cheese, crumbled
8 kalamata olives, pitted and finely chopped
4 eggs, lightly beaten (or 1 cup egg substitute)

Steps:

  • In a large saucepan, heat the oil over medium heat.
  • Add the onion and sautee for about 5 minutes or until just golden.
  • Stir in the rice and water.
  • Bring to a boil.
  • Cover and reduce the heat to a simmer.
  • Simmer, covered for about 45 minutes, or until all the water is absorbed.
  • Remove from the heat.
  • Preheat oven to 350°F Oil a 8x8 baking dish (ceramic or glass would probably be best).
  • Stir in the spinach, feta and olives into the rice.
  • Stir in the eggs.
  • Pour into the prepared baking dish.
  • Bake, uncovered for 25-30 minutes, or until a knife incerted into the center comes out clean.
  • Let stand for 5 minutes before serving.

Nutrition Facts : Calories 379.8, Fat 15.1, SaturatedFat 6.7, Cholesterol 212.8, Sodium 534.6, Carbohydrate 44.7, Fiber 4.8, Sugar 3.9, Protein 17.6

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