2002 Spinach Rice Casserole

By boandozzy

One serving (3/4 cup) equals 174 calories, 2 g fat (1 g saturated fat), 2 mg cholesterol, 386 mg sodium, 33 g carbohydrate, 1 g fiber, 6 g protein.

Diabetic Exchanges: 2 starch.

Originally published as Spinach Rice Casserole in Light & Tasty December/January 2002, p18

Ingredients

• 1 cup chopped onion
• 1 teaspoon olive oil
• 1-1/2 cups uncooked long grain rice
• 2 cups chicken or vegetable broth
• 2 cups water
• 1 package (10 ounces) fresh spinach, torn
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup shredded Parmesan cheese

Details

Servings 8
Preparation time 25mins
Cooking time 45mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large saucepan, saute onion in oil until tender. Add rice; cook and stir for 2 minutes. Add broth and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the spinach, salt and pepper; cook until spinach is wilted.

Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with Parmesan cheese. Cover and bake at 375° for 20-25 minutes or until rice is tender. Yield: 8 servings.