SPINACH & RICE CASSEROLE

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Spinach & Rice Casserole image

o.k. kids--if anyone's a vegetarian out there, give this one a whirl. it's monster tasty! also, very good for you-low in fat, high protein! *a note on the basil-if you've got fresh-use it! i go about 1/4 cup if fresh (chiffonade it)

Provided by stef5

Categories     Brown Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 small onion, diced
3 -4 garlic cloves, minced
1 tablespoon olive oil
1 (14 1/2 ounce) can diced tomatoes
1 teaspoon basil
1 teaspoon oregano
8 ounces soft tofu, drained
2 cups cooked brown rice
10 ounces frozen spinach, thawed & drained
1/2 cup shredded swiss cheese
salt & pepper
sesame seeds

Steps:

  • In large saucepan, cook onion & garlic till tender in oil-do not brown. Add UNDRAINED tomatoes & oregano & basil. Bring to a boil; reduce heat. Simmer, uncovered about 3 minute.
  • Meanwhile, place tofu in food processor or blender-process until smooth. Add to tomato mixture. Stir in cooked rice, spinach, HALF of swiss, salt & pepper.
  • Lightly grease (olive oil pam works well) an 8x8-inch or 9x9-inch casserole. Spoon in mixture & top w/ remaining cheese & a Tbsp or 2 of sesame seeds.
  • Bake, uncovered at 350°F for 30-40 minute.

Nutrition Facts : Calories 258.2, Fat 10.5, SaturatedFat 3.4, Cholesterol 12.4, Sodium 90.4, Carbohydrate 30.4, Fiber 4.5, Sugar 1.9, Protein 12.8

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