Reviews Add Rating & Review 64 Ratings 5 star values: 12 4 star values: 23 3 star values: 17 2 star values: 10 1 star values: 2
Back to Rice and Spinach Casserole with Basil All Reviews for Rice and Spinach Casserole with Basil - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Rice and Spinach Casserole with Basil Recipe Summary Servings: 6
Ingredients Ingredient Checklist Coarse salt and freshly ground pepper 2/3 cup long-grain brown rice 3 tablespoons extra-virgin olive oil, plus more for dish 2 medium zucchini, thinly sliced crosswise 2 garlic cloves, thinly sliced 2 scallions, thinly sliced 1 1/2 pounds fresh spinach 2 cups loosely packed fresh basil 1 1/4 cups ricotta cheese (about 9 ounces), drained for 30 minutes 5 large eggs 1/4 cup finely grated Parmesan cheese (from a 1-ounce piece)
Gallery Rice and Spinach Casserole with Basil
Recipe Summary Servings: 6
Gallery
Rice and Spinach Casserole with Basil
Rice and Spinach Casserole with Basil
Rice and Spinach Casserole with Basil
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- Coarse salt and freshly ground pepper 2/3 cup long-grain brown rice 3 tablespoons extra-virgin olive oil, plus more for dish 2 medium zucchini, thinly sliced crosswise 2 garlic cloves, thinly sliced 2 scallions, thinly sliced 1 1/2 pounds fresh spinach 2 cups loosely packed fresh basil 1 1/4 cups ricotta cheese (about 9 ounces), drained for 30 minutes 5 large eggs 1/4 cup finely grated Parmesan cheese (from a 1-ounce piece)
Directions
Preheat oven to 375 degrees. Bring a medium saucepan of salted water to a boil. Add rice, stir once, and cook until tender, about 25 minutes. Drain.
Heat 2 tablespoons oil in a large saute pan over medium-high heat. Add zucchini, garlic, and scallions, and cook, stirring often, for 2 minutes. Reduce heat to medium, and cook, stirring often, until tender, 3 minutes more. Season with salt, and transfer to a bowl.
Return pan to medium heat, and add remaining tablespoon oil. Add spinach, and cook for 2 minutes. Add basil, and cook, stirring occasionally, until bright green and wilted, about 2 minutes. Season with salt and pepper. Drain.
Whisk ricotta and eggs in a large bowl. Add 1 1/2 cups cooked rice to mixture. Stir in cooked zucchini and spinach-basil mixtures. Add 3/4 teaspoon salt, and season with pepper.
Combine Parmesan and remaining cooked rice in a small bowl. Lightly coat a 9-inch round baking dish, 2 inches deep, with oil, and spoon ricotta mixture into dish. Top with Parmesan-rice mixture. Bake until filling is set and top is golden, 35 to 40 minutes. Let stand for 15 minutes before serving.
Reviews
Add Rating & Review 64 Ratings 5 star values: 12 4 star values: 23 3 star values: 17 2 star values: 10 1 star values: 2
Reviews
Add Rating & Review 64 Ratings 5 star values: 12 4 star values: 23 3 star values: 17 2 star values: 10 1 star values: 2
Add Rating & Review
64 Ratings 5 star values: 12 4 star values: 23 3 star values: 17 2 star values: 10 1 star values: 2
64 Ratings 5 star values: 12 4 star values: 23 3 star values: 17 2 star values: 10 1 star values: 2
64 Ratings 5 star values: 12 4 star values: 23 3 star values: 17 2 star values: 10 1 star values: 2
5 star values: 12 4 star values: 23 3 star values: 17 2 star values: 10 1 star values: 2
All Reviews for Rice and Spinach Casserole with Basil
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Rice and Spinach Casserole with Basil
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
