Spinach Rice Gratin
Ingredients
-
2½
cups
leftover/pre-cooked brown rice
-
1½
cups
finely chopped spinach
-
4
ounces
firm organic tofu
-
10
pieces
black olives
-
½
medium
red onion
-
⅓
cup
pine nuts or almonds
-
2
tablespoons
olive oil
-
½
cup
shredded Manchego cheese
-
3
large
eggs
-
½
teaspoon
fine grain sea salt
Instructions
- Preheat the oven to 400°F and grease a 10-inch round baking dish.
- In a large bowl, combine the brown rice, spinach, and crumbled tofu.
- Reserve some olives, red onion, and pine nuts for garnish, then stir in the chopped olives, diced red onion, toasted pine nuts, and olive oil.
- Add ¼ cup of the cheese to the mixture.
- In a separate bowl, whisk together the eggs and salt, then fold them into the rice mixture.
- Pour the mixture into the prepared baking dish and sprinkle the remaining cheese on top.
- Bake for 30 minutes or until the casserole is set and the top is golden.
- Remove from the oven and garnish with the reserved olives, onions, and pine nuts before serving.
Nutrition Facts (estimated)
Servings
8-12
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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