Spinach Rice Gratin Recipe (5 Pts)
The varied ingredients make this a hugely popular dish every time I serve it.
- Preparing Time: 25 minutes
- Total Time: 1 hour and 5 minutes
- Served Person: 8
vegetarian
main dish
rice
american
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 3 large eggs
- 2 tablespoons olive oil
- 2 1/2 cups leftover/pre-cooked brown rice room temp
- 1 1/2 cups cups well finely chopped spinach
- 4 ounces firm organic tofu crumbled
- 10 black olives chopped
- 1/2 medium red onion diced
- 1/3 cup pine nuts or almonds toasted
- 1/2 cup shredded manchego cheese (or parm, or gruyere)
- 1/2 teaspoon fine grain sea salt
- Carbohydrate 2.62808125 g
- Cholesterol 396.5625 mg
- Fat 10.76645 g
- Fiber 0.36218749769032 g
- Protein 12.00545 g
- Saturated Fat 3.0996425 g
- Serving Size 1 1 Serving (152g)
- Sodium 12372.9506386209 mg
- Sugar 2.26589375230968 g
- Trans Fat 1.62784125 g
- Calories 154 calories
Preheat oven to 400F degrees. Rack in the top third. Grease a 10-inch round baking dish (or equivalent) with a bit of olive oil. In a large bowl combine the rice, spinach, and tofu. Now, reserving a bit of each for garnish, stir in the olives, and red onion, pine nuts and olive oil. Now stir in 1/4 cup of the cheese. In a small bowl whisk together the eggs, and salt. Fold the eggs into the rice mixture, pour into the prepared baking dish, and sprinkle with remaining cheese. Bake for 30 minutes or until the casserole is set, and the top toasty and golden. Remove from the oven, and sprinkle with remaining onions, olives, and nuts. Sprinkle with a bit more salt before serving - or taste and get a sense of whether you need any
