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Spinach & potato rice bake

Prep 20 min - Cook 15 min / Serves 4 – 6 / Photographer – Janet Zenari / LoadingBookmark / Featured / Print /
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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

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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.

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