Cheesy Brown Rice and Greens Casserole
Cheesy Brown Rice and Greens Casserole is a delicious, hearty, vegetarian casserole that’s also super flexible! Use any kind of grain such as quinoa, barley or lentils and any type of leafy green.
Servings: 6
Ingredients
- 2 tablespoons olive oil plus more for pan
- 1/2 medium onion finely chopped
- 8 heads baby bok choy sliced into 1/2-inch pieces
- 1 bunch kale stems removed, coarsely chopped
- 1 bag (10-ounce) baby spinach
- 4 cloves garlic minced
- 3 cups cooked brown rice or barley, lentils or quinoa or a combination
- Salt and freshly ground black pepper to taste
- 3 large eggs beaten
- 2 cups shredded Swiss cheese
Instructions
- Preheat oven to 375 degrees. Oil a 13 x 9-inch baking pan.
- Heat olive oil over medium-high heat in a large skillet or saute pan. Add onion and cook until softened, approximately 5 to 7 minutes.
- Add the bok choy and kale in batches; cook each batch until wilted. Stir in garlic. Transfer to a large bowl. Add spinach to wilt slightly.
- Stir in cooked brown rice. Season to taste with salt and black pepper.
- Stir in eggs and cheese.
- Transfer to prepared baking pan. Cover with aluminum foil.
- Bake 35 to 40 minutes. Remove foil and continue baking until cheese and top is lightly browned.
Notes
Prep time does not include cooking the rice.
MAKE AHEAD:
- Can be made 2 days ahead and refrigerated.
- Cut into pieces and wrap loosely in aluminum foil.
- Reheat at 350 degrees until heated through.
- Cut into pieces as desired. Place in airtight containers.
- Thaw in the refrigerator, then reheat in a 350-degree oven until heated through.
Nutrition
Serving: 6 | Calories: 340kcal | Carbohydrates: 28g | Protein: 16g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 116mg | Potassium: 268mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2674IU | Vitamin C: 28mg | Calcium: 348mg | Iron: 1mg