recipe for rice and spinach bake
This delicious dish is something that I first found in an Alison Holst book at my sister’s place, and I can never remember exactly how it goes so I have to improvise my own. I’m pretty sure that the original uses white rice, but I thought that in the interests of health and because lately my white rice results aren’t all that great, I’d use brown. I guess that not to be able to make good white rice is a bit like not being able to boil water, but I’m a bit out of practice with white rice and the absorption method didn’t work so well last time so I’ve become paranoid.
The recipe goes something like this for a dish that fits in a casserole dish and feeds four as a main with leftovers for the next day:
- 1 1/2 cups brown rice
- 2 tablespoons oil
- 2 onions, chopped finely
- 5 cloves of garlic, chopped
- 2 spring onions, sliced
- 1 packet of spinach – more is also good
- 1 1/2 cups grated yellow cheese (cheddar would be best)
- 3 eggs, beaten
- 2 cups mushed tinned tomatoes
- 1/4 cup breadcrumbs
- salt and pepper
Fry half an onion and two garlic cloves in a tablespoon of the oil; add the rice, stir to coat. Add about 3 1/2 cups water, cover pot, bring to the boil, turn heat down and simmer for about 40 minutes until water is absorbed and rice is cooked.
Fry the rest of the onion in a tablespoon of oil until soft and beginning to darken. Add the garlic and fry gently for a few more minutes. Remove onion and garlic from the saucepan.
Add spinach to the same saucepan with a little water; cover and stir once in a while until spinach is dark and wilted. Drain spinach. Chop when cool.
Combine all ingredients except for 1 cup of cheese, mushed tomatoes, and breadcrumbs. Half fill a greased casserole dish with the mixture. Flatten rice, and spread 1 cup of tomatoes on top. Add the rest of the mixture, flatten, and add the rest of the tomatoes. Top with 1 cup of cheese combined with the breadcrumbs. Bake for 30 minutes at 180 degrees.
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