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Spinach and Mushroom Rice Casserole
Recipe for 4 as a side or 2 as a main meal
Prep time: 15 min
Cook time: 50 min
For the rice:
130 g rice
300 g spinach
100 g button mushrooms
2 tbsp. diced sundried tomatoes
2 tbsp. butter
3-4 dl vegetable or chicken stock (preferably low in salt)
Salt and pepper
For the topping:
2 tbsp. butter
2 tbsp. flour
1.5 dl milk
3 dl vegetable or chicken stock (preferably low in salt)
60 g grated Swiss cheese
2 tbsp. breadcrumbs
Heat oven at 200°C.
Grease a baking dish.
Chop the onion and slice the mushrooms.
Cook the spinach in a pan. Once done place them in a sieve and remove excess liquid and then chop.
In a pan heat 2 tbsp. butter and add the onion. Cook until translucent (about 4-5 min) then add the mushrooms. Season with the salt and pepper and cook until mushrooms have browned. Add the sundried tomatoes and the rice: cook for about a minute. Add one dl of stock and wait for it to be absorbed by the rice while stirring often. Once the rice has become somewhat dry, add the second dl of and repeat until the third dl of stock will have been absorbed (this should take about 15-18 min). Add the chopped spinach, mix and pour into a greased baking dish.
In a pan melt the butter, add a little nutmeg and cook for a minute or so on low heat. Add the flour and whisk to combine. Cook for a 3-4 minutes and start adding in the milk little by little while still whisking. Add the broth too and cook for about 5 min or until thickened. Remove from heat, add in half of the grated cheese and stir until melted.
Evenly pour the white sauce over the rice and vegetables. On top sprinkle the rest of the grated cheese and the breadcrumbs. Eventually you can add a few small pieces of butter to make the top even more golden brown coloured.
Place in the oven for about 15 min.