Baked Spinach And Rice Squares Recipe
Fusion cuisine · 1020 calories
About this recipe
A hearty and savory baked dish featuring spinach, rice, and a blend of spices, perfect for a satisfying dinner. This vegetarian recipe is easy to prepare and ideal for those seeking a wholesome meal solution.
Ingredients
- 180 ml Mother Dairy Milk
- 125 g Mooz Butter Garlic & Herbes
- 100 g Sambar Onion Peeled
- 25 g Parsley
- 200 g Freshcon Cooked Basmati Rice
- 200 g Organigram Chia Seeds
- 290ml Lea And Perrins Worcestershire Sauce
- 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
- 10 g Fresh Thyme
- 1 pack (25 g) Snapin Nutmeg Powder
- 100 g Curly Kale Leaves
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, mix 1/2 cup chia seeds with 1 1/2 cups water and let sit for 10-15 minutes until it forms a gel-like consistency.
- Add 2/3 cup milk, 1/4 cup melted butter, 1/2 cup finely chopped onion, 2 tablespoons chopped parsley, 1 teaspoon Worcestershire sauce, 1 1/2 teaspoons salt, 1/2 teaspoon thyme, and 1/2 teaspoon nutmeg to the chia seed mixture. Mix thoroughly.
- In a separate bowl, combine 2 cups cooked rice, 2 cups shredded American cheese, and 20 ounces of thawed and drained kale.
- Pour the egg mixture into the rice and kale mixture. Stir until everything is evenly combined.
- Transfer the mixture into the prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden and the mixture is set.
- Allow the dish to cool slightly, then cut into squares and serve warm.