1/6 Photos of Wild Rice Gratin
Mama's Kitchen (Hope)'s Note:
This is a delicious dish and a wonderful use for yummy and nutritious wild rice. This also hides the veggies which is the only way my family will eat them! grrr! Easy to double all the ingredients and make 2 casseroles! One to freeze and one to serve! This is great for potlucks and covered dish dinners too!
My Private Note
Units: US | Metric
- 946.36 ml cooked wild rice or 946.36 ml cooked wild rice, and regular rice blend
- 453.59 g spinach, washed (bag spinach is great) or 283.49 g frozen chopped spinach, well squeezed of all liquid
- 3 eggs or 118.29 ml Egg Beaters egg substitute
- 1 bunch green onion, chopped
- 2.46 ml salt
- 1.23 ml pepper
- 29.58 ml parsley, chopped
- 226.79 g monterey jack pepper cheese, grated
- 113.39 g water chestnuts, minced
- 29.58 ml breadcrumbs (optional)
- 1Beat the eggs well and season with salt and pepper. Stir in rice, cheese and parsley.
- 2Lightly saute the green onions, using both green and white parts, in a large skillet that has been sprayed with cooking spray.
- 3If using fresh spinach tear or coarsely chop the spinach leaves and stir them to the pan of green onions and toss just until a little wilted. Frozen spinach would only require a good squeeze to remove all the liquid- I use a ricer for this and it works great!
- 4Add the onions and spinach to the rice mixture and taste for seasoning, adding salt and pepper if needed.
- 5Spoon into an 8x8 or 9x9 pan that has been sprayed with cooking spray and sprinkle with bread crumbs if desired.
- 6Bake uncovered at 350 degrees for 30-35 minutes or until a little brown on top.
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Nutritional Facts for Wild Rice Gratin
Serving Size: 1 (195 g)
Servings Per Recipe: 9
- Amount Per Serving
- % Daily Value
- Calories 220.6
- Calories from Fat 88
- Total Fat 9.7 g
- Saturated Fat 5.4 g
- Cholesterol 92.9 mg
- Sodium 334.0 mg
- Total Carbohydrate 21.7 g
- Dietary Fiber 3.1 g
- Sugars 1.9 g
- Protein 13.0 g