Sunday, August 15, 2010

Mushroom and Spinach Rice Casserole

This recipe is a slightly altered version of the Spinach Rice Gratin from 101 Cookbooks.  It’s one of my go-to recipes when I want a healthy and wholesome meal and can easily be served as a side dish.  And since I always seem to have trouble saying no to more cheese, I sprinkle more on top after the casserole’s ready out of the oven.  If you find the dish a little bland the saltiness of some grated Pecorino would be good too. 


3 cups cooked brown rice
1 cup sliced mushrooms
1 ½ cups chopped spinach
½ onion, diced
4 ounces of firm tofu, crumbled
½ cup ricotta cheese
½ cup shredded mozzarella
3 eggs
Salt and pepper

1. Preheat the oven to 350° F.
2. In a pan over medium heat add cook mushrooms until slightly tender.  Season with salt and pepper.
3. Add in onions and cook until translucent.
4. Then add in chopped spinach and stir until wilted.  Taste and season if necessary, then remove from heat.
5. In a bowl mix tofu, ricotta, and mozzarella cheese.
6. Beat eggs and add to the tofu mixture.
7. Add mushrooms mixture to the tofu mixture and season one last time.
8. Transfer everything to a lightly greased 9 x 13 baking dish and place in oven for about 20-30 minutes, or until golden brown.


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