Spinach and Cheese Rice With Mushrooms |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A favorite rice dish at our house! Frozen spinach can be used in place of fresh if desired, just make certain to hand-squeeze out excess moisture. Ingredients:
2 tablespoons oil |
3 tablespoons butter |
1 -2 tablespoon fresh minced garlic (or to taste) |
1 cup sliced mushrooms (can use more) |
1 1/2 lbs spinach, shredded (about 5 cups) |
salt and pepper |
1 1/2 cups shredded cheddar cheese (can use more or less) |
1/2 cup small curd cottage cheese |
3 cups cooked short-grain rice |
7 slices mozzarella cheese |
paprika (to garnish, any amount desired) |
Directions:
1. Set oven to 400 degrees.
2. Grease an 8-inch square baking dish.
3. In a 10-in skillet, heat oil with butter; add the garlic and mushrooms, cook, stirring for 1 minute.
4. Add in the spinach, stir and cook about 2 minutes, or until spinach wilts.
5. Stir in salt and pepper, cheddar cheese and cottage cheese; set aside.
6. Make a layer of cooked rice on the bottom of baking dish.
7. Spoon spinach/cheese mixture evenly over the rice.
8. Top with mozzarella cheese slices, then sprinkle with paprika.
9. Bake for 8-10 minutes.
10. Remove from oven and set broiler; broil the rice casserole for 1 minute, or until the mozzeralla cheese is bubbly and light brown.
11. Cut into squares, and serve hot.
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