I recently modified the recipe for the Greens and Rice Casserole, using one pound of fresh spinach I had frozen and adding grated carrot. We were pleased with the results!
I also cut the original recipe in half:
1½ cups frozen spinach, cooked (measured after cooking, not before)*
1½ tsp dried onion
¼ tsp “Mrs. Dash” seasoning (optional)
½ cup carrot, grated
1½ cups cooked whole-grain rice (measured after cooking, not before)
1½ cups shredded cheese (1 cup medium cheddar + ½ cup mozzarella)
½ cup “broth” from cooking the spinach
3 eggs, beaten
½ tsp salt (optional)
*One pound of fresh spinach equals approximately 1½ cups cooked. I used Taylor Farms Organic Baby Spinach from Sam’s Club. (Definitely great quality!)
In a small saucepan, cook the frozen (or fresh) spinach in about one cup of water until tender. Reserve at least ½ cup of the “broth” for baking. In a large mixing bowl, combine all ingredients. Pour into an oiled 8x11-inch (or 9x13-inch) baking dish.
Bake at 325 degrees for 30 to 40 minutes, until set in the middle. (Test with a fork.)
- I sprinkle a generous portion of extra (mozzarella) cheese on top!
- Next time, I plan to increase the grated carrot to one whole cup.
- I’m still hoping to try this recipe with chopped or grated zucchini instead of greens...