Mushroom Spinach And Brown Rice Loaf Food

MUSHROOM, SPINACH, AND BROWN RICE LOAF

Steps:

• Preheat oven to 400F.
• Cook rice according to package instructions. Set aside.
• Meanwhile, in a large skillet, heat olive oil over medium high heat. Add onions and cook until translucent. Stir in garlic and celery and season with salt and pepper. Cook until vegetables are soft, about 5 minutes.
• Add in mushrooms and tarragon and cook until mushrooms release their juices and the liquid evaporates, about 5 more minutes. Add in spinach and cook until wilted. Stir in sun dried tomatoes, then remove from heat and let cool slightly.
• In a large bowl, whisk together eggs, mustard, and broth. Add in vegetable mixture and rice and stir to combine.
• Generously grease a loaf pan with olive oil. Pour in vegetable mixture and smooth to flat with a spatula. Bake for 40-45 minutes, until edges are nicely browned. Let cool slightly, then run a knife along edges and flip onto platter.

SPINACH AND CHEESE RICE WITH MUSHROOMS

Steps:

• Set oven to 400 degrees.
• Grease an 8-inch square baking dish.
• In a 10-in skillet, heat oil with butter; add the garlic and mushrooms, cook, stirring for 1 minute.
• Add in the spinach, stir and cook about 2 minutes, or until spinach wilts.
• Stir in salt and pepper, cheddar cheese and cottage cheese; set aside.
• Make a layer of cooked rice on the bottom of baking dish.
• Spoon spinach/cheese mixture evenly over the rice.
• Top with mozzarella cheese slices, then sprinkle with paprika.
• Bake for 8-10 minutes.
• Remove from oven and set broiler; broil the rice casserole for 1 minute, or until the mozzeralla cheese is bubbly and light brown.
• Cut into squares, and serve hot.