Zutaten für Spinach Rice Casserole
- 1/2 cup chopped onion
- 2 cloves minced garlic
- Cooking Oil
- Italian Style Tomatoes
- Dried Oregano
- 8 ounces of firm or extra-firm tofu
- Cooked Brown Rice
- Frozen Chopped Spinach
- 1 cup shredded Swiss cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon toasted sesame seeds
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Zubereitung von Spinach Rice Casserole
- Sauté 1/2 cup chopped onion and 2 cloves minced garlic in 2 tablespoons olive oil in a large saucepan over medium heat until the onion is tender but not browned (about 5 minutes).
- Add one (14.5 ounce) can of undrained diced tomatoes, 1 teaspoon dried oregano (or 1 tablespoon fresh basil, chopped).
- Bring to a boil.
- Reduce heat to low and simmer uncovered for 3 minutes.
- While the tomato mixture simmers, place 8 ounces of firm or extra-firm tofu in a food processor or blender.
- Process until completely smooth.
- Add the simmered tomato mixture to the blended tofu.
- Stir in 2 cups cooked rice, 5 ounces fresh spinach (chopped), 1/2 cup shredded Swiss cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Grease a 2-quart rectangular baking dish.
- Pour the rice mixture into the prepared baking dish.
- Bake uncovered in a preheated 350°F (175°C) oven for 30-40 minutes, or until heated through and bubbly.
- Sprinkle the remaining 1/2 cup shredded Swiss cheese and 1 tablespoon toasted sesame seeds over the casserole during the last 5 minutes of baking.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
26g
Fat
18g
Carbs
12g
