Menu

Spinach & potato rice bake

Prep 20 min - Cook 15 min / Serves 4 – 6 / Photographer – Janet Zenari / LoadingBookmark / Featured / Print /
  • Details
  • Leave a Comment
  • Related Items

A simple rice meal that gets a lift with a combination of humble vegetables and two cheese combinations. Topping the bake is a mixture of butter and oil which gives it a further lift. Crispy onion on the last layer gives a nice crunchy finish.

Ingredients

  • 2 medium potatoes – peeled, rinsed, quartered, diced
  • 4 cups English spinach – roots removed, washed, sliced thickly
  • 1 large brown onion – peeled, rinsed, halved, sliced finely
  • 1 large garlic cloves – peeled, rinsed, crushed
  • 3 cups jasmine rice – rinsed, soak in water
  • 1 cup mozzarella – grated
  • 1/2 cup parmesan – grated finely
  • 6 tablespoons olive oil
  • 60g / 2.1oz butter

Check All / Uncheck All

Directions

  1. Prepare rice, vegetables and cheese.
  2. In a large steamer place potatoes and steam for 10 minutes. Set aside.
  3. In a large pot add 1 tablespoon olive oil and heat on medium. Add spinach and cook to wilt slightly for 2 minutes. Set aside.
  4. In a medium frying pan add butter, remaining oil and heat to sizzle on medium. Add onion and garlic cook for 10 minutes. Set aside.
  5. Preheat a fan-forced oven to 180C / 356F.
  6. In a large pot heat water to boil rice as per packet instructions. Soaking the rice reduces cooking time so check rice at around 6-8 minutes. Drain.
  7. In a large baking dish layer with half of ingredients rice, spinach, potatoes, mozzarella and parmesan cheese.
  8. Layer remaining rice, spinach, potatoes and cheeses. Finish with onion/garlic and drizzle butter/oil over the top of last layer. Bake in prepared oven for 15 minutes.
  9. Serve to table from baking dish or spoon on to individual plates.

Check All / Uncheck All

Leave a Comment

Your email address will not be published. Required fields are marked *

Easy carrot fritters with spelt & brown rice flour

This dish is a quick and easy meal served ideally with a salad. You can cook with any type of oil, our preference is extra virgin olive oil. After cooking place fritters on absorbent paper to absorb oil…

Duo of red cabbage & capsicum

This lovely raw side salad is a colourful addition to the table. The red capsicum and the apple cider vinegar bring sweetness to the cabbage. We love it, it looks good, tastes good, and is fast to prepare…

Roasted squash, zucchini & capsicum mix

This is a quick and easy dish to prepare to accompany many dishes. It particularly works well when combined with main dishes that use the oven…

Easy vegetable nachos

This dish is mostly raw (apart from the pureed tomato) and because of this easy to prepare. We also like this dish served on a bed of rice for an alternative to the corn chips. If you prefer the beans warm…

Silverbeet with tomato & onion

Silverbeet often gets mistaken for spinach and is actually more closely related to the beetroot family. Silverbeet has large waxy leaves with a white stem and is a good source of iron. We prefer to only…