Spinach and Mushroom Rice Casserole

Spinach and Mushroom Rice Casserole It’s almost the weekend and with my boyfriend we were supposed to go to… to… we haven’t decided yet. Well, we were supposed to go on weekend but unfortunately he forgot he already had an engagement so we have postponed it to October and I think it’ll be Basel: the city he cherishes because he studied there and personally I like the place. One thing I’m really looking forward to is a bit (or a lot) of shopping. After two months I’m really motivated about shopping, unlike my boyfriend. The only thing he looks for when we go shopping is the couch or any kind of seating surface available. At least he forgets about the waiting time he has endured when we go out for a tapas dinner. About food, I made this recipe yesterday; it fit well with the weather that was cloudy and cool. I took as a reference for this recipe Broccoli Cheddar and Wild Rice Casserole from smittenkitchen.

Spinach and Mushroom Rice Casserole 4 Spinach and Mushroom Rice CasseroleSpinach and Mushroom Rice Casserole

 

 

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

 

Ingredients

For the rice:

130 g rice

300 g spinach

1 onion

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

Nutmeg

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

 

Recipe

 

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.

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