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    You are in: Home / Recipes / Spinach & Rice Casserole Recipe
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    Spinach & Rice Casserole

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    stef5's Note:

    o.k. kids--if anyone's a vegetarian out there, give this one a whirl. it's monster tasty! also, very good for you-low in fat, high protein! *a note on the basil-if you've got fresh-use it! i go about 1/4 cup if fresh (chiffonade it)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In large saucepan, cook onion & garlic till tender in oil-do not brown. Add UNDRAINED tomatoes & oregano & basil. Bring to a boil; reduce heat. Simmer, uncovered about 3 minute.
    2. 2
      Meanwhile, place tofu in food processor or blender-process until smooth. Add to tomato mixture. Stir in cooked rice, spinach, HALF of swiss, salt & pepper.
    3. 3
      Lightly grease (olive oil pam works well) an 8x8-inch or 9x9-inch casserole. Spoon in mixture & top w/ remaining cheese & a Tbsp or 2 of sesame seeds.
    4. 4
      Bake, uncovered at 350°F for 30-40 minute.

    Browse Our Top Brown Rice Recipes

    Ratings & Reviews:

    • on July 18, 2007

      45

      I loved this recipe. I made a few changes and it came out wonderful. I didn't use any tofu. Instead I used half a can of vegetable broth. I used white rice cause I didn't have any brown. I also used more garlic (because I love it). I think I may add broccoli and mushrooms next time I make this. It was great though! A fun recipe to play with.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 08, 2011

      55

      Loved this! Finally, a healthy, delicious, dairy-free casserole that is high in protein! I omitted the cheese and added a heaping spoonful of dairy-free sour cream (Tofutti brand). I don't have a food processor and blending the tofu was a little messy, so in a pinch I might skip that step and just use the Tofutti sour cream instead. I will also try Dominick & Amanda's suggestion of using vegetable broth. Like them, I also used about twice the amount of garlic. I can't wait to try adding other veggies and maybe chick peas to this recipe. Delish!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 23, 2007

      45

      I really liked it. I thought the texture was gross until I cooked it; then it became awesome.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Spinach & Rice Casserole

    Serving Size: 1 (249 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 258.2
     
    Calories from Fat 94
    36%
    Total Fat 10.5 g
    16%
    Saturated Fat 3.3 g
    16%
    Cholesterol 12.4 mg
    4%
    Sodium 90.4 mg
    3%
    Total Carbohydrate 30.4 g
    10%
    Dietary Fiber 4.5 g
    18%
    Sugars 1.8 g
    7%
    Protein 12.8 g
    25%

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