Spinach Mushroom Rice Bake Oman Style

Prep Time
Cook Time
1h 10m
Ready In

"The review from other place: Ok. I changed this some but had mushrooms and baby spinach on hand and a game to play it in. I made ours dairy free by substituting light extra virgin olive oil for the butter and omitting the cheese. The cheese would have been good but it was fine vegan-wise without it. We have an aversion to dried thyme so I replaced it with dried marjoram, a common substitution of mine. I used sea salt, to taste, no pepper and served the dishes separate but together - no oven time. Not sure this is authentically Omani"

Original is 4 servings


  • Serving Size: 1 (475 g)
  • Calories 341.9
  • Total Fat - 19 g
  • Saturated Fat - 10.5 g
  • Cholesterol - 54 mg
  • Sodium - 1373.3 mg
  • Total Carbohydrate - 29.9 g
  • Dietary Fiber - 4.9 g
  • Sugars - 5.1 g
  • Protein - 16.7 g
  • Calcium - 357.3 mg
  • Iron - 4.5 mg
  • Vitamin C - 43.9 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Rice: saute onion in butter.

Step 2

Wash then drain the rice; add to butter. Cook lightly. Add water, cover, cook on low 20 minutes.

Step 3

Spinach: cook onion in butter add mushrooms then thyme, then spinach; cook until spinach is wilted down. Add cheese lastly.

Step 4

In casserole that has been buttered, add cooked rice, then spinach layer, then add toppings; cook in 400 degree oven 15 minutes.

Tips & Variations

No special items needed.

0 Reviews

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