Herb Spinach Bake
This recipe is a quick and easy way to use up leftover brown rice!
- 8 Servings
- Less than $3.00
Herb Spinach Bake
This recipe is a quick and easy way to use up leftover brown rice!
- 8 Servings
- Less than $3.00
Ingredients
- 1 cup spinach
- 2 cups cooked brown rice
- 3/4 cup cheddar cheese, low-fat shredded
- 2/3 cup milk, 1%
- 3 tablespoons butter, soft (or margarine)
- salt
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Thyme, dried
- 1/4 cup onion, diced
Steps
1
Wash hands with soap and water.
2
Preheat oven to 350 °F.
3
Wash hands with soap and water.
4
Drain canned spinach to remove liquid.
5
Combine spinach with remaining ingredients in a large bowl.
6
Add to a 8x8 inch baking dish. You may also use a 9x3 inch baking dish, but the spinach bake will be thinner.
7
Cover with foil and bake for 20 minutes.
8
Uncover and bake an additional 5 minutes, or until set.
Ingredients
Serving Size: 1/8 of recipe (145g)
| Nutrients | Amount |
|---|---|
| Total Calories | 127 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 mg |
| Omega 3 - DHA | 0 mg |
| Cholesterol | 15 mg |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Total Sugars | 2 g |
| Added Sugars included | 0 g |
| Protein | 5 g |
| Minerals | |
| Calcium | 112 mg |
| Potassium | 163 mg |
| Sodium | 167 mg |
| Copper | 105 mcg |
| Iron | 1 mg |
| Magnesium | 46 mg |
| Phosphorus | 126 mg |
| Selenium | 7 mcg |
| Zinc | 1 mg |
| Vitamins | |
| Vitamin A | 186 mcg RAE |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.2 mg |
| Vitamin C | 4 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 125 mcg |
| Folate | 30 mcg DFE |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 16 mg |
Source:
- Food Bank of Delaware