Spinach Casserole
- Number of Servings: 4
Ingredients
1 cup canned spinach1 cup skim milk2 cups vegetable stock3 cloves garlic1 cup Basmati or brown long grain rice (raw)1 medium-sized onion (red or white) 2 tbsp olive oil 1 tbsp flour 1 tbsp nutmeg black pepper, to taste
Preheat oven to 350 degrees.
In a separate pan:
Heat 2 tbsp olive oil in a sauce pan.
Add chopped garlic and onion.
Fry until onions begin to soften.
Sprinkle flour over onions and garlic.
Mix until coated.
Add milk and vegetable broth.
Add nutmeg and black pepper (to taste).
Turn heat to medium and let simmer until sauce thickens.
Rice:
Boil 1 cup rice.
When rice is soft, add canned spinach and cook on medium in pot until warm.
Combine ingredients in a casserole dish and cook for 20 minutes or until top is brown.
Zucchini/eggplant and broccoli also goes well in this dish.
Number of Servings: 4
Recipe submitted by SparkPeople user VULGARCRIMINAL.
In a separate pan:
Heat 2 tbsp olive oil in a sauce pan.
Add chopped garlic and onion.
Fry until onions begin to soften.
Sprinkle flour over onions and garlic.
Mix until coated.
Add milk and vegetable broth.
Add nutmeg and black pepper (to taste).
Turn heat to medium and let simmer until sauce thickens.
Rice:
Boil 1 cup rice.
When rice is soft, add canned spinach and cook on medium in pot until warm.
Combine ingredients in a casserole dish and cook for 20 minutes or until top is brown.
Zucchini/eggplant and broccoli also goes well in this dish.
Number of Servings: 4
Recipe submitted by SparkPeople user VULGARCRIMINAL.
Nutritional Info Amount Per Serving
- Calories: 198.9
- Total Fat: 8.9 g
- Cholesterol: 1.2 mg
- Sodium: 64.1 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 3.5 g
- Protein: 5.9 g
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