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Spinach And Rice Casserole

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  Long grain white rice 1 Cup (16 tbs)
  Diced onions 1⁄2 Cup (8 tbs)
  Sliced scallions 2 Tablespoon
  Chopped dill 1 Tablespoon
  Chopped parsley 1 Tablespoon
  Canola oil 2 Teaspoon
  Grated lemon rind 1 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Lightly packed chopped fresh spinach 4 Cup (64 tbs)
  Defatted chicken stock 2 Cup (32 tbs)

In a medium bowl, combine the rice, onions, scallions, dill, parsley, oil, lemon rind, and pepper; mix well.
Coat an 8 cup casserole dish with nonstick spray.
Place one third of the spinach on the bottom; spoon half of the rice mixture over the spinach.
Repeat, using the remaining spinach and rice (ending with spinach).In a medium saucepan, bring the stock to a boil over high heat.
Pour the boiling stock over the casserole mixture, cover and bake at 350°F for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed.

Recipe Summary

Main Dish

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 180 Calories from Fat 22

% Daily Value*

Total Fat 3 g3.9%

Saturated Fat 0.29 g1.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 261.7 mg10.9%

Total Carbohydrates 33 g10.8%

Dietary Fiber 4.6 g18.3%

Sugars 1.4 g

Protein 9 g17.7%

Vitamin A 312.2% Vitamin C 91.3%

Calcium 21.6% Iron 30%

*Based on a 2000 Calorie diet


Spinach And Rice Casserole Recipe