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Brown Rice and Spinach Casserole

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“In' The Best Casserole Cookbook Ever' by Beatrice Ojakangas”
READY IN:
1hr 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°; butter a shallow 2-quart casserole.
  2. In a saucepan, bring the water and salt to a boil; stir in the rice.
  3. Return to a boil, cover, and decrease heat to low; simmer the rice for 35-40 minutes, or until the rice is tender and the liquid is absorbed.
  4. In a skillet, melt the butter over medium heat; add in the onion and garlic; saute for about 5 minutes, or until tender.
  5. Add in the spinach, a few handfuls at a time, to the onion mixture; cook over medium heat until the spinach is wilted, 3-5 minutes.
  6. In a large bowl, thoroughly combine the cooked rice, onion and spinach mixture, eggs, milk, cheese, parsley, salt, pepper, and cayenne.
  7. Transfer to the casserole; sprinkle with the sunflower seeds and paprika.
  8. Bake, uncovered, for 35 minutes, or until the casserole is set.

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