Creamy rice and spinach casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
several cloves of minced garlic1 medium to large onion, chopped 3-4 tablespoon olive oil 3-4 tablespoon flour 2 cups soy milk (plain) 1 cup vegetable broth salt & pepper to taste 1 10-oz package frozen chopped spinach, thawed & drained 4 cups (cooked) brown rice - approx.
In a large pot, saute garlic & onion in olive oil until softened. Sprinkle w/ flour & stir until mixture is pasty. Add soy milk & broth. Cook, stirring, at a low boil until sauce thickens. Season w/ salt & pepper. Remove from heat & stir in spinach & rice. Add just enough rice so that mixture is still creamy, not dry. Bake in a greased, 3 qt. 9x13 pan at 350 deg. for about 30 minutes, until bubbly. Reheats well. Pasta could be used instead of rice. This recipe is very flexible, so use your imagination. Love it with lots of garlic!
Serves: 6-8
Number of Servings: 6
Recipe submitted by SparkPeople user ST.JOESGIRL.
Serves: 6-8
Number of Servings: 6
Recipe submitted by SparkPeople user ST.JOESGIRL.
Nutritional Info Amount Per Serving
- Calories: 277.5
- Total Fat: 10.6 g
- Cholesterol: 0.0 mg
- Sodium: 173.3 mg
- Total Carbs: 58.5 g
- Dietary Fiber: 5.2 g
- Protein: 9.9 g
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