Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

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.

Category: SidesServes: 8Time: 40 minComplexity: 2/5

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

  1. Preheat the oven to 350°F. Spray a 2-quart baking dish with nonstick spray.
  2. Press the thawed spinach in a colander to remove the excess water.
  3. Combine the spinach with all the remaining ingredients in a large bowl and mix well.
  4. Transfer the mixture to the prepared dish and cook for 30 minutes.
  5. Cut into 8 squares and serve. The dish can also be made a day ahead and refrigerated.

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