Gluten-Free Spinach And Rice Bake Recipe

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

  • - Forest Whole Foods Ltd Organic Long Grain Brown Rice
  • 200G All Things Butter Unsalted Butter
  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • 100 G Jumbo Garlic 100g
  • 100G Terre Exotique Mustard With Roasted Spices, 100G
  • 308G Roasted Sunflower Seeds, 308G
  • 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
  • 1 L Minor Figures Barista Oat Milk
  • 500 g Italian Ricotta Cheese - 500Gr - Marco Alimentari
  • 1 Bunch Baby Spinach - Bunch
  • 100G Terre Exotique Winemaker'S Salt, 100G
  • 50G Top-Op Nutmeg Powder 50g
  • - McCormick Gourmet Organic Cayenne Pepper MCG-24431
  • - Schwartz Paprika

Instructions

  1. 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. 2. Preheat the oven to 350°F (175°C). Lightly oil a 9 x 13-inch baking dish.
  3. 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. 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. 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 sunflower seeds. Mix well.
  6. 6. Beat 2 eggs with 1 cup of oat milk in a separate bowl. Stir the egg mixture into the rice mixture along with 1 1/2 cups of ricotta cheese.
  7. 7. Spread the mixture evenly into the prepared baking dish. Sprinkle the top with the remaining 1/2 cup of sunflower seeds and dust with 1/4 teaspoon of paprika.
  8. 8. Bake the casserole, uncovered, in the preheated oven for 35 to 40 minutes until heated through and lightly browned on top.
  9. 9. Remove from the oven and let cool for 5 minutes before serving. Enjoy your gluten-free spinach and rice bake!