Spinach Brown Rice GratinSubmitted by: DARLING216
Introductionfrom 101 cookbook from 101 cookbook
2 1/2 C cooked brown rice
2 C chopped spinach
7 oz firn tofu
1/2 C kalamata olives chopped
1/2 medium red onion, diced
1/2 C pine nuts, toasted
1 C artichoke hearts. quartered
3 large eggs
3/4 C grated parmesian cheese
In a large bowl combine the rice, spinach, artichokes, and tofu. Now, reserving a bit of each for garnish, stir in the olives, and red onion, pine nuts and olive oil. Now stir in 1/4 cup of the cheese. In a small bowl whisk together the eggs, and salt. Fold the eggs into the rice mixture, pour into the prepared baking dish, and sprinkle with remaining cheese. Bake for 30 minutes or until the casserole is set, and the top toasty and golden. Remove from the oven, and sprinkle with remaining onions, olives, and nuts. Sprinkle with a bit of salt before serving - or taste and get a sense of whether you need any.
Number of Servings: 8
Recipe submitted by SparkPeople user DARLING216.
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Sounds great! I hope to try this soon. (Do you use marinated artichoke hearts or fresh?) - 2/11/09
Reply from DARLING216 (2/12/09)
I usually use artichokes packed in water, but I have used marinated. Both are good. The marinated will increase the fat, salt and calorie count.