Spinach, Mushroom and Parmesan Baked Brown Rice
Servings 4
Ingredients
- 1 cup short grain brown rice
- 2 cups chopped spinach
- ½ yellow onion, chopped
- 2 cloves garlic, minced or chopped
- ¾ cup grated parmesan, divided
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 cups water
- 1 tbsp soy sauce or tamari
- 8 oz cremini or button mushrooms stems removed, chopped (about 2 heaping cups)
- ½ cup chopped parsley
- 4 lemon wedges
- 4 eggs, fried*
- *Sub grilled or shredded chicken for a meatier option or baked fish.
Items you can prep ahead (optional)
- Prep mushrooms + spinach
- Chop the onion and garlic
- Grate parmesan
- Bake it ahead!
Instructions
- Preheat the oven to 375F.
- In an 8x8 or 9x9-inch baking dish, add rice, spinach, onion, garlic, ½ cup parmesan, oregano, thyme, salt, pepper, water and soy sauce and stir to combine. Add mushrooms and press down into a compact layer. Cover tightly with foil and bake for 60 minutes or until the rice is cooked through (there will still be liquid at the bottom).
- Sprinkle the remaining ¼ cup parmesan on top and bake, uncovered, for another 15-20 minutes, or until the water has mostly evaporated. A little saucy liquid on the bottom is what we’re looking for!
- Serve topped with a fried egg, herbs, and a squeeze of lemon.
Notes
Substitutions:
- To make vegan: skip the parmesan and add 1 tablespoon more soy sauce. Serve with baked tofu.
- Use any veggie in place of the mushrooms - chopped bell peppers, tomatoes, broccoli…Just use them to press the rice into the liquid.
- Serve it with grilled chicken or fish for a heartier, higher protein option
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Leftovers + Repurposing:
- This baked rice is the perfect side to any protein.