Spinach and Feta Casserole with Basmati Rice and Asiago
6 cups cooked basmati rice
32 oz.fresh spinach, cooked and drained
1 cup milk
1 cup finely sliced green onions
2 tsp. dried thyme
1 tsp. salt
1 tsp. Worcestershire sauce
2 cup crumbled Feta cheese (6 oz.)
1 cup + 1/2 cup coarsely grated Asiago
Cook enough brown rice to make 6 cups cooked brown rice. Let rice cool slightly while you prepare other ingredients.
Preheat oven to 350F/180C.
In a small bowl, beat the eggs and then mix in the milk, sliced green onions, dried thyme, salt, and Worcestershire sauce. When ingredients are combined, mix in the drained spinach. Then mix in the crumbled Feta and 1 cup coarsely grated Asiago, followed by the basmati rice. Use a fork to mix until the ingredients are well-distributed into the rice.
Put the mixture into a 5 quart casserole dish that you've sprayed with oil or non-stick spray. Cover the dish and bake about 35 minutes, or until the rice mixture is heated through and Feta is starting to melt. Uncover and sprinkle with the remaining 1/2 cup Asiago cheese, then bake 10-15 minutes more. Serve hot.
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