Spinach, feta and brown rice casserole

Now that we are house sitting, I have full reign over the kitchen and am overjoyed. This also means I am going to try to write a few more food posts. Yum! If you have leftover rice, this is an excellent and easy recipe for it. The original recipe is here at Kalyn’s Kitchen, and I barely modified it. It makes a great side dish accompanied by a little protein. Louis and I ate it as lunch leftovers the next day with scrambled eggs and he love it.

Spinach, feta and brown rice casserole

3 cups cooked brown rice

16 oz. frozen chopped spinach, thawed and drained

2 eggs

1/2 cup milk

1/2 cup finely sliced red onion

1 tsp. dried thyme

1 cup crumbled Feta cheese (6 oz.)

1/2 cup + 1/4 cup grated Parmesan

Preheat oven to 350°F/180°C

Squeeze excess water from spinach.

In a large bowl, whisk together eggs and milk. Stir in onion and thyme. Stir in spinach. Stir in feta and ½ cup Parmesan. Stir in rice with a fork until well combined.

Put mixture into a baking dish (mine was a 9” round dish), and cover with foil. Bake about 35 minutes. Uncover and sprinkle with remaining Parmesan and let continue cooking, uncovered, for about 15 more minutes. Serve hot or warm.

2 comments

  1. That looks absolutely fantastic – so pretty and utterly delicious!

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