Spinach Mushroom Rice Bake Oman Style
Recipe: #17076
January 30, 2015
Categories: Casseroles, Side Dishes, Rice, White Rice, Vegetables, Mushrooms, Spinach, Middle Eastern, Sunday Dinner, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy more
"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
Ingredients
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- SPINACH LAYER
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- TOP LAYER
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Nutritional
- 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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