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Spinach & Rice Gratin

Spinach & Rice Gratin recipe image
This comforting Spinach and Rice Gratin is a perfect weeknight dinner that balances earthy greens with rich, savory flavors. The dish features fresh spinach sauted with aromatic onions and garlic, then bound together with cooked rice, beaten eggs, and a blend of Gruyere and Parmigiano-Reggiano cheeses. Baked until set and topped with a crispy, golden crust of breadcrumbs and olive oil, it offers a satisfying texture that appeals to the whole family. Its versatile enough to serve warm or chilled, making it an excellent choice for potlucks, picnics, or a hearty vegetarian main.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 461.3
Dietary: Vegetarian
Description
This comforting Spinach and Rice Gratin is a perfect weeknight dinner that balances earthy greens with rich, savory flavors. The dish features fresh spinach sauted with aromatic onions and garlic, then bound together with cooked rice, beaten eggs, and a blend of Gruyere and Parmigiano-Reggiano cheeses. Baked until set and topped with a crispy, golden crust of breadcrumbs and olive oil, it offers a satisfying texture that appeals to the whole family. Its versatile enough to serve warm or chilled, making it an excellent choice for potlucks, picnics, or a hearty vegetarian main.
Ingredients
  • 2 pound Fresh spinach -- thawed
  • 3 tablespoon Olive oil
  • 1 md Onion -- chopped
  • 2 cloves Garlic -- minced
  • 1 1/2 cup Cooked rice
  • 2 ounce Gruyere cheese -- grated
  • 2 tablespoon Parmigiano-Reggiano cheese
  • 1/2 cup Parsley -- chopped
  • 1/2 teaspoon Dried thyme
  • 3 large Eggs -- beaten
  • 2 tablespoon Fine dry breadcrumbs
  • To taste Salt and pepper
Directions
  1. 1
    Preheat the oven to 375F (191C).
  2. 2
    If using fresh spinach, heat a large nonstick frying pan over medium-high heat, add the spinach, and cook until wilted. Transfer to a colander, press out excess water, wrap in a towel, and squeeze dry. Chop finely. If using thawed frozen spinach, squeeze out all excess water thoroughly.
  3. 3
    Brush a 2-quart gratin dish with olive oil.
  4. 4
    Heat 1 tablespoon of olive oil in a heavy-bottomed nonstick skillet over medium heat.
  5. 5
    Add the chopped onion and sauté, stirring occasionally, until tender and just beginning to brown, about 5 minutes.
  6. 6
    Add the minced garlic and prepared spinach to the skillet. Stir together for about 30 seconds, then transfer the mixture to a large bowl.
  7. 7
    Stir in the cooked rice, grated Gruyere cheese, Parmigiano-Reggiano, chopped parsley, dried thyme, and beaten eggs.
  8. 8
    Season generously with salt and pepper to taste.
  9. 9
    Transfer the mixture into the prepared gratin dish and smooth the top with the back of a spoon.
  10. 10
    Sprinkle the fine dry breadcrumbs evenly over the top and drizzle with the remaining olive oil.
  11. 11
    Bake for 30 minutes, or until the gratin is set and the top is golden brown.
  12. 12
    Remove from the oven and allow to cool slightly before cutting into squares and serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 461.3kcal
% Daily Value *
Total Fat 30.3g47%
Saturated Fat 12.4g62%
Cholesterol 71.5mg24%
Sodium 351.0mg15%
Total Carbohydrate 37.3g13%
Dietary Fiber 5.8g24%
Sugars 2.9g
Protein 13.2g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: spinach, rice, gratin, vegetarian, cheese, gruyere, parmesan, oven-baked, casserole, comfort-food, weeknight-dinner, herbs, thyme, parsley, eggs, breadcrumbs, onion, garlic, french-cuisine, picnic-food
Read it online: https://www.chefs-mate.com/recipe/spinach-rice-gratin/