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Spinach & Brown Rice Casserole

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C, E, P
MineralsSelenium, Copper, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Vegetable oil

  2. 1 tablespoon 15ml Onion - chopped (large)

  3. 2 cups 474ml Mushrooms - sliced

  4. 1 Garlic clove

  5. 1 Egg white

  6. 1 tablespoon 15ml Whole wheat flour

  7. 2 cups 292g / 10oz Cottage cheese

  8. 10 oz 284g Frozen chopped spinach - drain

  9. 3 cups 480g / 16oz Cooked brown rice

  10. Fresh ground black pepper - to taste

  11. 2 tablespoons 30ml Parmesan cheese

  12. 2 tablespoons 30ml Sunflower seeds

Instructions Jump to Ingredients ↑

  1. Heat oil in a large skillet and saute onion, mushrooms and garlic until tender. In a small bowl, mix egg white, flour and cottage cheese. Add to sauteed vegetables along with spinach. Stir rice, pepper, thyme and 1 tablespoon of parmesan cheese. Turn into a greased 12 x 8-inch baking dish and top with remaining parmesan cheese and sunflower seeds.

  2. Bake at 375F for at least 30 minutes.

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