Spinach Rice Gratin

[Guest guest]

We made this last night & even the kids loved it (well most of them)! I'm

posting it as I found it, but we left out the tofu, black olives, & nuts and

reduced the eggs to 2. Enjoy!

 

Spinach Rice Gratin

 

2 1/2 cups leftover/pre-cooked brown rice, room temp

1 1/2 cups cups well finely chopped spinach

4 ounces firm organic tofu, crumbled

10 black olives, chopped

1/2 medium red onion, diced

1/3 cup pine nuts or almonds, toasted

2 tablespoons olive oil

1/2 cup shredded Manchego cheese (or Parm, or Gruyere)

3 large eggs

1/2 teaspoon fine grain sea salt

 

Preheat oven to 400F degrees. Rack in the top third. Grease a 10-inch round

baking dish (or equivalent) with a bit of olive oil.

In a large bowl combine the rice, spinach, and tofu. Now, reserving a bit of

each for garnish, stir in the olives, and red onion, pine nuts and olive oil.

Now stir in 1/4 cup of the cheese. In a small bowl whisk together the eggs, and

salt. Fold the eggs into the rice mixture, pour into the prepared baking dish,

and sprinkle with remaining cheese. Bake for 30 minutes or until the casserole

is set, and the top toasty and golden. Remove from the oven, and sprinkle with

remaining onions, olives, and nuts. Sprinkle with a bit more salt before serving

- or taste and get a sense of whether you need any.

 

Serves 8 - 12 (as a side dish)