Spinach and Feta Casserole with Brown Rice and Parmesan
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Category
Breakfast
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Cusine
Southern
What do you need?
How to make?
Ingredients
3 cups cooked brown rice
16 oz. frozen chopped spinach, thawed and drained
2 eggs
1/2 cup buttermilk or milk
1/2 cup finely sliced green onions
1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1 cup crumbled Feta cheese
1/2 cup + 1/4 cup coarsely grated Parmesan
Directions
Cook enough brown rice to make 3 cups cooked brown rice. . Let rice cool slightly while you prepare other ingredients. Preheat oven to 350F/180C. Put thawed spinach into a colander, then use your hands to squeeze out as much of the water as you can. In a small bowl, beat the eggs and then mix in the buttermilk , sliced green onions, dried thyme, salt, and Worcestershire sauce. When ingredients are combined, mix in the drained spinach. Then mix in the crumbled Feta and 1/2 cup coarsely grated Parmesan, followed by the brown rice. Use a fork to mix until the ingredients are well-distributed into the rice. Put the mixture into a 2. 5 or 3 quart casserole dish that you’ve sprayed with oil or non-stick spray. Cover the dish and bake about 35 minutes, or until the rice mixture is heated through and Feta is starting to melt. Uncover and sprinkle with the remaining 1/4 cup Parmesan cheese, then bake 10-15 minutes more. Serve hot. This freezes well, but you may not have any left to freeze!.