Spinach & potato rice bake
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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
Directions
- Prepare rice, vegetables and cheese.
- In a large steamer place potatoes and steam for 10 minutes. Set aside.
- 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.
- 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.
- Preheat a fan-forced oven to 180C / 356F.
- 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.
- In a large baking dish layer with half of ingredients rice, spinach, potatoes, mozzarella and parmesan cheese.
- 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.
- Serve to table from baking dish or spoon on to individual plates.
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