Creamy rice and spinach casserole

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Creamy rice and spinach casserole calories by ingredient

Number of Servings: 6


    several cloves of minced garlic
    1 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.