Rosemary Spinach And Rice Bake Recipe

Name: Rosemary Spinach and Rice Bake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 125 g Mooz Butter Garlic & Herbes; 100 g Baby Spinach; 200 g Organigram Chia Seeds; 16 g Orika Oregano; 100 g Catch Sprinklers - Iodized Table Salt; 290ml Lea And Perrins Worcestershire Sauce

Fusion cuisine

About this recipe

A hearty and diabetic-friendly vegetarian casserole featuring spinach, rice, and sharp cheese, infused with rosemary for a fragrant dinner option.

Ingredients

125 g Mooz Butter Garlic & Herbes
100 g Baby Spinach
200 g Organigram Chia Seeds
16 g Orika Oregano
100 g Catch Sprinklers - Iodized Table Salt
290ml Lea And Perrins Worcestershire Sauce

Instructions

1. Preheat your oven to 350°F (175°C). Grease a baking dish lightly with butter or cooking spray.
2. In a large mixing bowl, combine 1 cup fresh spinach, 1/4 cup chia seeds mixed with 3/4 cup water, 2 tablespoons melted butter, 1 teaspoon salt, 1/4 teaspoon dried oregano, and 1/2 teaspoon Worcestershire sauce.
3. Mix the ingredients thoroughly until well combined.
4. Pour the mixture into the prepared baking dish and spread it evenly.
5. Bake in the preheated oven for 20 to 25 minutes, or until the casserole is set and lightly golden on top.
6. Remove from the oven and let it cool for a few minutes before serving. Serve warm as a satisfying vegetarian dinner.