Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 274.2
- Total Fat: 17.3 g
- Cholesterol: 30.3 mg
- Sodium: 488.4 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 2.3 g
- Protein: 7.5 g
View full nutritional breakdown of Tina's Mushroom and Brown Rice Cassarole calories by ingredient
Tina's Mushroom and Brown Rice Cassarole
Submitted by: MYRRMAIDENIntroduction
Creamy and satisfying and won't weigh you down. Use vegetable stock in place of chicken for a wonderful vegetarian version! Creamy and satisfying and won't weigh you down. Use vegetable stock in place of chicken for a wonderful vegetarian version!Number of Servings: 8
Ingredients
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2 tbsp extra virgin olive oil
1 cup onion, chopped
2 cups mushrooms, chopped
1 tsp dried tarragon, or herbs to taste
salt, to taste
2 cups fresh spinach, chopped
3 cloves garlic, minced
1.5 cups chicken stock
2 tbsp unbleached flour
3 cups brown long grain rice, cooked and cooled
1 cup sour cream
1 cup feta cheese, crumbled
1/4 cup pine nuts
Directions
Preheat oven to 350° F.
Saute' onion and mushroom in olive oil with the herbs and salt. Cook a few minutes til onions are tender and mushrooms have caramelized a bit, then add garlic and spinach. Cook for just a minute, then add 1.25 cups of the stock. Remove from heat and season with salt to taste, if necessary. Stir together remaining 1/4 cup of stock with flour to make a roux and add to the vegetable/stock mixture. Fold in rice, sour cream, and half the feta cheese. Put into casserole dish and top with remaining feta and pine nuts.
Bake uncovered in oven for 45 minutes, or until bubbly and toasted on top. Remove from oven and let rest a few minutes before serving (it will be way too hot to eat immediately, anyway;)
Serve with fresh cracked pepper at the table and a fresh garden salad for a yummy meal!
Number of Servings: 8
Recipe submitted by SparkPeople user MYRRMAIDEN.
Saute' onion and mushroom in olive oil with the herbs and salt. Cook a few minutes til onions are tender and mushrooms have caramelized a bit, then add garlic and spinach. Cook for just a minute, then add 1.25 cups of the stock. Remove from heat and season with salt to taste, if necessary. Stir together remaining 1/4 cup of stock with flour to make a roux and add to the vegetable/stock mixture. Fold in rice, sour cream, and half the feta cheese. Put into casserole dish and top with remaining feta and pine nuts.
Bake uncovered in oven for 45 minutes, or until bubbly and toasted on top. Remove from oven and let rest a few minutes before serving (it will be way too hot to eat immediately, anyway;)
Serve with fresh cracked pepper at the table and a fresh garden salad for a yummy meal!
Number of Servings: 8
Recipe submitted by SparkPeople user MYRRMAIDEN.
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Member Ratings For This Recipe
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This sounds very good, combining some of our favorite things. We enjoy spinach, brown rice, mushrooms, garlic, & onions. Look forward to trying this very soon. Will have to look for pine nuts as haven't used them before. - 7/24/09
Reply from MYRRMAIDEN (7/24/09)
thanx! we just had it for dinner last night and it was so delicious.. i had to jot the recipe down before i forgot it because i will totally make this again.
you could definitely change up the nuts.. sliced almonds or chopped pecans or walnuts would be yummy, too.
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