Ingredients for Spinach Rice Casserole
- 1/2 cup chopped onion
- Garlic Cloves
- Olive Oil
- Diced Tomatoes
- 1/4 cup fresh basil (chiffonade) or 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Soft Tofu
- Cooked Brown Rice
- Frozen Spinach
- Swiss Cheese
- Salt & Pepper
- 1-2 tablespoons sesame seeds
How to Make Spinach Rice Casserole
- Sauté 1/2 cup chopped onion and 2 cloves minced garlic in 2 tablespoons olive oil in a large saucepan until softened. Do not brown.
- Add one (28 ounce) can of undrained crushed tomatoes, 1 teaspoon dried oregano, and 1/4 cup fresh basil (chiffonade) or 1 teaspoon dried basil.
- Bring the mixture to a boil.
- Reduce heat to low and simmer uncovered for 3 minutes.
- While the sauce simmers, process 1 block (14 ounces) firm or extra-firm tofu in a food processor or blender until completely smooth.
- Add the pureed tofu to the tomato mixture.
- 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.
- Lightly grease an 8x8 inch or 9x9 inch baking dish.
- Pour the mixture into the prepared baking dish. Top with the remaining 1/2 cup shredded Swiss cheese and 1-2 tablespoons sesame seeds.
- Bake uncovered at 350°F (175°C) for 30-40 minutes, or until heated through and bubbly.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
7g
Fat
16g
Carbs
10g