Keto Baked Spinach And Cheese Rice Recipe

About this recipe

A delicious and low-carb dinner option featuring cauliflower rice, spinach, and melted provolone cheese, baked to perfection with aromatic herbs.

Ingredients

• 25 g Parsley
• 250 g Spinach - Chopped
• 2 ltr Figaro Extra Light Olive Oil
• 200 g Organically Grown Sambar Onion
• 100 g Garlic - Single Clove
• 1 pc Cabbage Red
• 16 g Orika Oregano
• 1 kg Akar Powder Salt
• 100 g Catch Sprinklers - Black Pepper Powder

Instructions

1. 1. Preheat your oven to 350°F (180°C).
2. 2. Cook 1 cup of cabbage in a skillet over medium heat for 3-4 minutes, stirring occasionally, until slightly tender. Set aside.
3. 3. Wash 200 g of fresh spinach and remove the stems. Cook the spinach in a dry skillet over medium heat until wilted, about 3-4 minutes. Let it cool slightly, then chop coarsely.
4. 4. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 1 finely chopped onion and sauté until softened, about 5 minutes.
5. 5. Add 2 minced garlic cloves and 1 teaspoon of dried oregano to the skillet with the onion. Cook for 1 minute until fragrant.
6. 6. In a large mixing bowl, combine the cooked cabbage, chopped spinach, sautéed onion and garlic mixture, 1/4 cup of chopped fresh parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well.
7. 7. Lightly oil a baking dish and transfer the spinach and cabbage mixture into it. Spread it out evenly.
8. 8. Drizzle an additional 1 tablespoon of olive oil over the top, if desired.
9. 9. Cover the baking dish with foil and bake for 20 minutes.
10. 10. Remove the foil and bake for an additional 5 minutes, or until the top is slightly golden.
11. 11. Remove from the oven and let it cool for a few minutes before serving. Enjoy your keto-friendly baked spinach and cheese rice!