Spinach and Feta Casserole with Brown Rice and Parmesan
(from kylerhea’s recipe box)
Source: Kalyn's Kitchen
Categories: Casseroles, Dairy, January2012, Rice, Spinach
Ingredients
- 3 cups cooked brown rice
- 16 oz. frozen chopped spinach, thawed and drained
- 2 eggs
- 1/2 cup buttermilk or milk (I never buy milk so I used buttermilk and it was great in this)
- 1/2 cup finely sliced green onions
- 1 tsp. dried thyme
- 1/2 tsp. salt (I used sea salt)
- 1/2 tsp. Worcestershire sauce
- 1 cup crumbled Feta cheese (6 oz.)
- 1/2 cup + 1/4 cup coarsely grated Parmesan (If you only have finely grated parmesan, I'd use a little less)
Directions
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Cook enough brown rice to make 3 cups cooked brown rice. (Follow package directions or use a rice cooker). Let rice cool slightly while you prepare other ingredients.
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Preheat oven to 350F/180C. Put thawed spinach into a colander, then use your hands to squeeze out as much of the water as you can.
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In a small bowl, beat the eggs and then mix in the buttermilk (or milk), sliced green onions, dried thyme, salt, and Worcestershire sauce. When ingredients are combined, mix in the drained spinach. Then mix in the crumbled Feta and 1/2 cup coarsely grated Parmesan, followed by the brown rice. Use a fork to mix until the ingredients are well-distributed into the rice.
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t the mixture into a 2.5 or 3 quart casserole dish that you’ve sprayed with oil or non-stick spray. Cover the dish and bake about 35 minutes, or until the rice mixture is heated through and Feta is starting to melt. Uncover and sprinkle with the remaining 1/4 cup Parmesan cheese, then bake 10-15 minutes more. Serve hot.
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This freezes well, but you may not have any left to freeze!