Rice, Spinach and Mushroom Bake

Name: Rice, Spinach and Mushroom Bake
Yield: Yield: 8 servings.
Ingredients: 2 to 3 Tbsp fresh dill, minced (optional); salt and freshly ground black pepper to taste; salt and freshly ground black pepper to taste; ½ lb (250 g) mushrooms; 1 to 2 Tbsp olive or canola oil; 1 to 2 Tbsp olive or canola oil; 2 medium onions, quartered; 1 pkg (10 oz/300 g) frozen chopped spinach; salt to taste; 3 cups water; 1½ cups uncooked basmati or long-grain rice; 1½ cups uncooked basmati or long-grain rice

Preparation info

Yield:
8
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

This recipe comes from my friend Katy Brass. I modified it slightly, using basmati rice and fresh dill.

Ingredients

1½ cups uncooked basmati or long-grain rice
3 cups water
salt

Side dish
Gluten-free
Vegan
Microwave

Method

Preheat oven to 350°F.

Place rice in a strainer and rinse well. In saucepan with tight-fitting lid, bring water to a boil. Add rice and salt. Simmer, covered, for 12 to 14 minutes for basmati rice; long-grain rice will take 18 to 20 minutes. Remove from heat and let stand, cove