Ingredients for Baked Spinach Lemon Rice
- 1/2 cup chopped onion
- 8 ounces sliced fresh mushrooms
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 1/2 cups cooked brown rice
- 5 ounces fresh spinach, roughly chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon fresh ground black pepper
- 4 ounces crumbled feta cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked Spinach Lemon Rice? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Baked Spinach Lemon Rice
- Preheat oven to 350°F (175°C).
- Saute 1/2 cup chopped onion, 8 oz sliced mushrooms, and 2 cloves minced garlic in 2 tablespoons olive oil until tender (about 5 minutes).
- Stir in 1 ½ cups cooked brown rice, 5 oz fresh spinach (roughly chopped), 2 tablespoons lemon juice, 1 teaspoon salt, 1 tablespoon fresh dill, and ½ teaspoon black pepper.
- Reserve 1 tablespoon of 4 oz crumbled feta cheese; stir the remaining feta into the skillet.
- Mix well to combine all ingredients.
- Transfer the mixture to a greased 8-inch square baking dish.
- Sprinkle the reserved feta cheese over the top.
- Cover the baking dish and bake for 25 minutes.
- Uncover and bake for another 5-10 minutes, or until heated through and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
6g
Fat
8g
Carbs
6g
