Spinach Rice Gratin
- 2 1/2 cups leftover/pre-cooked brown rice, room temp
- 1 1/2 cups cups well finely chopped spinach
- 4 ounces firm organic tofu, crumbled
- 10 black olives, chopped
- 1/2 medium red onion, diced
- 1/3 cup pine nuts or almonds, toasted
- 2 tablespoons olive oil
- 1/2 cup shredded Manchego cheese (or Parm, or Gruyere)
- 3 large eggs
- 1/2 teaspoon fine grain sea salt
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Pine nuts or almonds, toasted (1/3 cup)
- Red onion, medium (1/2)
- Well finely chopped spinach (1 1 1/2 cups cups)
- Condiments
- Black olives (10)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Sea salt, fine grain (1/2 teaspoon)
- Pasta & Grains
- Brown rice, pre-cooked (2 1/2 cups)
- Dairy
- Manchego cheese (1/2 cup)
- Refrigerated
- Eggs, large (3)
- Tofu, firm organic (4 ounces)
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published July 13, 2008 (4 years ago).
39 people saved this recipe.
