Ovo-Lacto: Spinach-Rice Casserole

This vegetarian casserole is built on a base of brown rice and a serious amount of fresh spinach, bound together with beaten eggs, milk, and sharp cheddar. It’s hearty enough to stand alone as a main dish.

Sauteing the onions and garlic in butter first builds a savory foundation, and cooking the spinach briefly in the same pan wilts it down while keeping some texture. A touch of nutmeg in the mix is classic with spinach for good reason. It draws out a warmth that complements the earthy greens without being identifiable on its own.

The soy sauce is the ingredient that surprises people. It adds a savory depth (umami, if you want to get technical) that makes this casserole taste more complex than its ingredients suggest.

Sunflower seeds scattered across the top with paprika give you a nutty crunch against the soft, creamy interior.

Chef Tips

• Squeeze excess water out of the cooked spinach before combining. Soggy spinach means a watery casserole.
• Use day-old cooked rice. Freshly cooked rice holds too much moisture and will make the texture mushy.
• Grate the cheddar on the large holes of a box grater. Pre-shredded cheese has anti-caking agents that prevent smooth melting.

Variations

• Swap spinach for kale or Swiss chard for a slightly more robust green flavor.
• Use feta cheese instead of cheddar for a tangier, Mediterranean-style bake.
• Add sliced mushrooms to the saute for extra umami and meatiness.