Spinach Rice Gratin

  • Servings : 8-12


  • 1 1/2 cups leftover/pre-cooked brown rice, room temp
  • 1 cup spinach and dark leafy greens (kale, chard, collard greens)
  • 4 ounces firm organic tofu, crumbled (can sub Canadian Bacon)
  • 10 black olives, chopped
  • 1/2 medium red onion, diced
  • 1/3 cup pine nuts or almonds, toasted
  • 2 tablespoons olive oil
  • 1/2 cup shredded Manchego cheese (or Parm, or Gruyere)
  • 3 large eggs
  • 1/2 teaspoon fine grain sea salt
  • Can add 1 pat of butter


Step 1

Preheat oven to 400F degrees. Rack in the top third. Grease a 10-inch round baking dish (or equivalent) with a bit of olive oil.

Step 2

In a large bowl combine the rice, spinach, and tofu (or bacon).

Step 3

Now, reserving a bit of each for garnish, stir in the olives, and red onion, pine nuts and olive oil.

Step 4

Now stir in 1/4 cup of the cheese. In a small bowl whisk together the eggs, and salt.

Step 5

Fold the eggs into the rice mixture, pour into the prepared baking dish, and sprinkle with remaining cheese.

Step 6

Bake for 30 minutes or until the casserole is set, and the top toasty and golden.

Step 7

Remove from the oven, and sprinkle with remaining onions, olives, and nuts.

Step 8

Sprinkle with a bit more salt before serving - or taste and get a sense of whether you need any.

Additional Information

(source: 101 Cookbooks)

Recipe Type: Ingredients: ,
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