Baked Rice with Spinach
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Baked Rice with Spinach' (source dish named 'Brazilian Rice') — USDA MyPlate Kitchen, from 'Delicious Heart-Healthy Latino Recipes' by the US Department of Health and Human Services, National Heart, Lung, and Blood Institute (public domain, federal). Converted to gluten-free: Worcestershire sauce specified as gluten-free Worcestershire sauce; no other changes.
Thawed spinach and cooked brown rice are combined with egg-white substitute, mozzarella, milk, and onion, seasoned with marjoram, thyme, and rosemary, then cooked in a casserole until set.
Why this complexity: Worcestershire sauce specified gluten-free.
Ingredients
- Nonstick vegetable spray
- 1 package (10 ounces) frozen spinach, thawed
- 1 cup cooked brown rice
- 2 tablespoons olive oil
- 1 cup liquid egg-white substitute
- 3/4 cup fat-free shredded mozzarella cheese
- 1 cup fat-free milk
- 1/2 medium onion, chopped
- 1/2 teaspoon gluten-free Worcestershire sauce
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
Method
- Preheat the oven to 350°F. Spray a 2-quart baking dish with nonstick spray.
- Press the thawed spinach in a colander to remove the excess water.
- Combine the spinach with all the remaining ingredients in a large bowl and mix well.
- Transfer the mixture to the prepared dish and cook for 30 minutes.
- Cut into 8 squares and serve. The dish can also be made a day ahead and refrigerated.
The verdict so far
No testimony yet. This recipe is Awaiting Trial — the empty docket is the invitation. Make it and file the first report.
Testimony
No testimony on the record yet.