Gluten-Free Spinach And Rice Bake Recipe

Name: Gluten-Free Spinach and Rice Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Fusion
Ingredients: 1 kg Whole Farm Premium Brown Rice; 125 g Mooz Butter Garlic & Herbes; 100 g Sambar Onion Peeled; 100 g Garlic - Single Clove; 200 g Supreme Harvest Mustard Big; 6 pcs Licious Brown Eggs; 1 pack (1 kg) Amul Diced Cheddar; 200 g Organic Pantry - Organic Pumpkin Seeds (Aaa Grade); 250 ml Coco Mama Coconut Milk; 100 g Baby Spinach; 100 g Catch Sprinklers - Iodized Table Salt; 1 pack (25 g) Snapin Nutmeg Powder; 80 g Urban Platter Cayenne Pepper Powder; 1 pc (52 g) On1Y Paprika Powder

Fusion cuisine · 1020 calories

Gluten-Free Spinach and Rice Bake recipe

About this recipe

This hearty spinach and rice casserole is a gluten-free dinner option packed with nutritious ingredients like fresh spinach, sunflower seeds, and cheddar cheese. Perfect for solution seekers looking for a satisfying vegetarian meal.

Ingredients

1 kg Whole Farm Premium Brown Rice
125 g Mooz Butter Garlic & Herbes
100 g Sambar Onion Peeled
100 g Garlic - Single Clove
200 g Supreme Harvest Mustard Big
6 pcs Licious Brown Eggs
1 pack (1 kg) Amul Diced Cheddar
200 g Organic Pantry - Organic Pumpkin Seeds (Aaa Grade)
250 ml Coco Mama Coconut Milk
100 g Baby Spinach
100 g Catch Sprinklers - Iodized Table Salt
1 pack (25 g) Snapin Nutmeg Powder
80 g Urban Platter Cayenne Pepper Powder
1 pc (52 g) On1Y Paprika Powder

Instructions

1. Bring 2 cups of brown rice and 3 cups of water to a boil in a medium saucepan. Cover, reduce heat to the lowest setting, and simmer for 35 to 40 minutes until the rice is tender. Remove from heat and fluff with a fork.
2. Preheat the oven to 350°F (175°C). Lightly oil a 9 x 13-inch baking dish.
3. Heat 1 tablespoon of butter in a deep skillet over medium heat. Add 2 cups of chopped onion and sauté until softened, about 5 minutes.
4. Add 2 pounds of fresh spinach, 1 teaspoon of salt, and 4 minced garlic cloves to the skillet. Stir frequently and cook for about 5 minutes until the spinach is wilted.
5. In a large mixing bowl, combine the cooked rice, sautéed spinach mixture, 1/4 teaspoon of nutmeg, 1/4 teaspoon of cayenne pepper, 1 teaspoon of mustard, and 1/2 cup of pumpkin seeds. Mix well.
6. Beat 2 eggs with 1 cup of coconut milk in a separate bowl. Stir the egg mixture into the rice mixture along with 1 1/2 cups of shredded cheddar cheese.
7. Spread the mixture evenly into the prepared baking dish. Sprinkle the top with the remaining 1/2 cup of pumpkin seeds and dust with 1/4 teaspoon of paprika.
8. Bake the casserole, uncovered, in the preheated oven for 35 to 40 minutes until heated through and lightly browned on top.
9. Remove from the oven and let cool for 5 minutes before serving. Enjoy your gluten-free spinach and rice bake!