Simple to make, this recipe for Green Rice does require simmering, chopping, stirring, sautéing and baking. Plainly said, it requires the act of cooking. But this is precisely why the dish is so satisfying, especially on one of fall's first chilly days. Pair it with a salad and a cup of ginger tea for a not too heavy but quite warming meal.
There is something almost earthen about this dish. Brown rice is the foundation. Once that is cooked, stir in milk, a couple eggs and a little cheese; salt and pepper, and importantly, the sauteed vegetables. I like green onions and fresh spinach. Mushrooms are also good. Arugula would be wonderful. Use what you like. Use what you have. You'll stir together the whole concoction and bake it in an attractive oven-proof dish or "casserole."
Green Rice was an original recipe in the SimplyCooking® collection. First developed nearly ten years ago it was placed routinely it in the online menus. But then, for a period of time, I forgot about this delectable little dish. I forgot how enjoyable it is to make. So simple. A cacophonyof flavors and textures all from a simple pot of rice.
4 cups cooked brown rice
1 Tbsp. butter
1 bunch green onions, minced
2 cloves garlic, minced
about 5 or 6 oz. fresh spinach
3/4 cup grated Parmesan cheese
1 1/2 cups milk or almond milk
3/4 tsp. salt
1/2 tsp. black pepper
Preheat oven to 350 ° F.
Prepare the rice according to package directions. As it cooks melt the butter in a large skillet. Add the green onions and garlic and sauté 2 or 3 minutes or until translucent. Add the spinach and cover. Allow the spinach to cook down for 3 to 5 minutes, until wilted. Remove from heat and cool slightly.
In a large bowl combine cooked rice, Parmesan cheese, milk, eggs, salt and pepper. Add the vegetables and stir until well combined. Place in a lightly oiled 9 x 13 pan or oven proof baking dish or casserole. Bake 30 minutes.
(A ten oz. package of frozen spinach, thawed and drained, may be substituted for fresh spinach.)