Colorful bell peppers, fresh spinach and rice combine with eggs and milk of choice for a creamy and satisfying gluten-free (and can be dairy-free) casserole. Add extra spices and switch up vegetables for variety.
Ingredients
- 2 bell peppers, seeded and coarsely chopped (300 gm.)
- 2 teaspoons light olive oil
- 4 1/2 oz long grain white rice (120 gm.)
- 2 cups fresh spinach (sliced or baby size) (175 gm.)
- 4 eggs
- 1 ¼ cups milk of choice (dairy or almond, soy, etc…) (300 ml)
- Kosher salt and coarse ground pepper
- Pinch of nutmeg (optional)
- Up to 2 teaspoons of your favorite seasoning or spice blend
- Such as lemon pepper, Italian herbs, steak seasoning, etc… (Optional)
Instructions
- Preheat the oven to 375 F. Spray a glass or ceramic pie pan or shallow casserole dish with baking spray and set aside.
- Heat olive oil and sauté peppers over medium high heat, about five minutes.Remove from heat and set aside.
- In a large pot with a lid, bring 3 1/2 cups of water to a boil. Add rice and 2 teaspoons of kosher salt to boiling water. Reduce heat to low, cover and cook for ten minutes.
- After ten minutes, add spinach and cover again, about two minutes, just until spinach is wilted.
- Drain rice and spinach into a fine mesh colander and set aside.
- Using a whisk, beat eggs and milk together.
- Add in rice, spinach and peppers and stir with a spoon.
- Add in salt, pepper, (nutmeg) and additional seasonings, if using and mix well.
- Pour the vegetable and rice mixture into the prepared pan and bake for 40 minutes or until firm.
- For extra golden color, set cooked casserole under the broiler for an additional three to five minutes.
- Let cool, slice and serve straight out of the baking dish. Good hot or cold.
Notes
Adapted from Spinach Tian by Claudia Rosen
Find it online: https://diginwithdana.com/2015/07/pepper-n-rice-bake.html