Spinach Casserole Recipe
This tasty vegetarian main dish is full of flavor and nutrients.
Servings: 6
Ingredients
- 2 cups brown rice cooked (I love to use Lundberg Organic Tri-Color Blend)
- 1 cup sprouted mung beans cooked (Tru Roots Sprouted Mung Beans (these are optional but add flavor and variety))
- 1 pound raw organic spinach chopped
- ½ cup sweet onion chopped
- 2 garlic cloves minced (I use Dorot frozen crushed garlic cubes)
- 2 tbsp butter reserve about 1 teaspoon of this (Kerrygold grassfed butter is what I use)
- 2 eggs beaten
- ½ cup organic half and half You could also use plain goat yogurt or almond milk for a non-dairy option
- ½ cup cheddar cheese shredded (I use a goat milk cheddar but for a non-dairy option try 1/4 cup of nutritional yeast)
- 2 tbsp fresh parsley chopped
- 1 tbsp wheat-free tamari or coconut aminos
- ½ tsp pink Himalayan salt or other unrefined salt
- 2 tbsp raw sunflower seeds
Instructions
- Begin this recipe by cooking the rice and mung beans separately according to the package instructions. When they are done, set aside.
- After the rice and mung beans are done, sauté the onions with salt and butter. After 2-3 minutes mix in the garlic and then the spinach. Continue cooking another few minutes until the spinach is soft.
- In a small bowl, combine the eggs, half and half, coconut aminos.
- Combine all ingredients and place into a 9 x 9 casserole dish that has been greased with 1 teaspoon of butter. Sprinkle with sunflower seeds.
- Bake covered at 350 degrees for 30-35 minutes.
Notes
Sometimes I use broccoli instead of spinach or I throw in some artichokes. I once added some shredded chicken breast and it worked well.
You can also make the casserole early in the day and store it in the refrigerator until you are ready to bake it.
There are many ways to make this dairy-free by using coconut oil instead of butter, nut milk or coconut milk instead of half and half, and nutritional yeast instead of cheese.