Mushroom Spinach and Brown Rice Casserole
I don’t think that I’ve ever tasted a rice dish that was quite so tasty before.
Maybe it’s ‘cuz I was really hungry when I took the pictures, but I had the hardest time ever not
eating wolfing down the entire dish right then and there. The first 5 minutes what felt like an hour and a half, during which I couldn’t even take a bite but yet, had to look and stare and SMELL this baby from an inch away, were just excruciating.
I only had one thing in mind: DIG IN!
To be honest, I don’t think that I’ve ever been so eager to taste any of my dishes. But this one smells SOOO GOOD, that alone will almost certainly knock your socks right off.
Imagine when you finally get to tasting it.
What happens is, you take a bite, you roll your eyes, you stop breathing, you die. This is just so good, so tasty! With so many different flavors and textures going on, you have to give it another try.
So you have another bite, and another, before you know it, you’ve already engulfed the entire portion that you’d plated for photo purposes only because, well, it isn’t even dinner time yet and well, you’re only taking photos for now and then you’re supposed to wait another hour or so…
Oops, too late. See that bowl? It didn’t last long.
If you’re going to make that one, make sure you schedule it right, or be prepared to eat early that night!
Now this makes for a great side dish, but you could also have it as a main, with a side of vegetables. I personnally chose to have mine as a main dish, with a very generous side of steamed rapini.
Well, the second night, that is. When I had the leftovers.
Because on the first night, I didn’t even bother with a side dish.
Or with sitting down, for that matter…
Mushroom Spinach and Brown Rice Casserole
- 225 g button mushrooms, cleaned and coarsely chopped
- 1 large onion, finely chopped
- 225 g baby spinach leaves
- 1 cup cooked quinoa, at room temperature
- 2 cups cooked brown rice, at room temperature
- 1 cup toasted hazelnuts, chopped
- 1 large egg
- 2 egg whites
- 1 cup 1% fat cottage cheese
- ½ cup fat free plain Greek yogurt
- ½ tsp salt
- ½ tsp black pepper
- 50 grams sharp cheddar cheese, grated
- 1-2 tbsp freshly grated parmesan cheese, for garnish (optional)
- Preheat the oven to 350F. Lightly grease a 2 quart baking dish.
- Coat a large skillet with cooking spray and, over medium heat sauté the mushrooms, stirring occasionally, until the mushrooms are nice and golden, about 5-7 minutes.
- Add the onions to the pan and cook, stirring occasionally, until translucent and tender, about 4-5 minutes. Add spinach and cook until wilted, about 2 minutes. Remove from the heat. Add the rice, quinoa and hazelnuts to the skillet and stir to combine.
- In a large bowl, whisk together the egg, egg whites, cottage cheese, plain yogurt, salt and pepper, until smooth.
- Add in the rice mixture and stir gently until well blended. Transfer to reserved baking dish.
- Sprinkle the cheddar cheese over the top, cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 20-30 minutes, until the top is lightly browned.
- Top with freshly grated parmesan cheese, if desired.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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52 Comments on “Mushroom Spinach and Brown Rice Casserole”
Sounds great! Would substituting walnuts for the hazelnuts work?
I wouldn’t see why not! I really really liked the taste of the hazelnuts, but I guess any nut would work! Pick your fave! 🙂
Love the addition of spinach! I’ll have to try that next time.
Annie! What a lovely suprise. Thank you so much for dropping by. It’s an honour! 😀
Don’t forget the hazelnuts… you should definitely try adding the hazelnuts. 🙂
Thats my kind of combo!
Comfort in a bowl, that’s what this is!!! Oh I would LOVE a huge bowl of this casserole right this second! lovely dish 🙂
You said it, Nora. Comfort in a bowl. That’s what this is. I had that 3 night in a row, and wouldn’t have minded a fourth night of comfort. 😉
…i totally know what you mean about the plated photos… all you wanna do is dig in but you can’t. or the dish won’t make it onto the blog. and then all that effort…gone.
This meal makes me remind of my mom. She used to prepare meals like this one. The only problem with this recipe is my oven. It often heats more than it should and the food burns to the bottom of the baking dish. Anyway, thanks for your wonderful recipe. JS
Oh my… I would NOT be a happy camper if my oven did that! I could not LIVE without my oven. Use it several times a week, even in the summer.
Can it not be fixed?
A marvelous casserole! So comforting and healthy. A great combo.
Oh my, does that ever look delicious. I know exactly what you mean about wanting to dig in when something smells so good! It’s so hard! It might be weird, but I was just thinking that yesterday, the smell of rice cooking makes me so hungry. I don’t know why, but I love that smell! The mushrooms and spinach in this sound great, but I’m so curious about the hazelnuts – those sound really yummy!
The hazelnuts just do so much for this dish. Combined with the taste of the brown rice and the sharp cheddar, they were out of this world crazy yummy. I highly recommend leaving them! (if you like hazelnuts, that is!) 😉
Craving this big-time right now!! Living in France, I have an extremely difficult time finding cottage cheese…any ideas for substitutes?…Ricotta, fromage blanc (although that would probably be a better sub for the greek yogurt?…Continued thanks for such a consistently creative blog and sharing.
Poor you, Donna. No cottage cheese. I would die! 😉 I think ricotta would work beautifully! 🙂 And thanks for your great comment, I appreciate that!
O this looks really good Sonia. I just put the recipe in my evernote.. 🙂 So I can keep it for later use!
This looks wonderful and easy!! I LOVE dinner recipes simple enough to make any night of the week! Thank you! This will defiantly be going in my recipe box!
I made this from Heidi Swanson’s Super Natural Every Day book the other week. I was really sceptical – cottage cheese, mushrooms, rice?! – but the photo looked quite appetising, so I made it and definitely didn’t regret it. My favourite bit is the crust that forms on top…yum! Love your tweaks to the recipe though – hazelnuts and spinach sound like a great idea (I think I ate mine with baby spinach, actually, when I cooked it).
Oh, Elly, you are so right. That crust… It’s DIVINE! 😀
I loved this! It was so so good~ Thank you
YAY!!!! So happy! Thanks for letting me know! I always appreciate that! 🙂
I made this last night for my husband and he loved it! We will definitely be making it again.
My opinion to answer a few of the previous comments: if you don’t have hazelnuts I think almonds would work well as well (although, I agree, the hazelnuts are worth the trip to the grocery store). I don’t see why you couldn’t use all greek yogurt if you can’t find cottage cheese.
Great recipe. Thanks!
Oh sorry, one more thought. To the person whose oven keeps burning their food… my mom had this problem. We avoided the dreaded burn by doubling up underneath – put a sheet pan under your casserole dish, or put the casserole dish into another casserole dish. I do this all the time for cookies now and you will never burn the bottom!
Thanks Joanna! I totally agree with your suggestions also… 🙂
Hi, I am lactose-intolerant so I was wondering if you have a substitute for the yoghurt and cottage cheese?!
Oof, tough one. Soy yogurt and soft tofu, maybe? It sure would change the taste and texture, though…
I’ll give it a try and see how it works out 🙂
Make sure you let me know!!! 🙂
I fell in love tonight, with this recipe!!!!!!!!!!!!!!! A++++++++++
Awesome!!! Thanks for letting me know! 😀
Your blog is where I’m going to mine all of my new recipes for awhile!
Very happy to hear, Marielle! And thanks a bunch. Glad to be a source of inspiration for you. If you ever try any of my recipes, please let me know how they turn out. I always appreciate getting feedback! 🙂
I made this last night and had to sub-in remnants of almond/walnut/pumpkin seeds for hazelnuts. It worked out quite nicely!
YAY! Happy to hear, Marielle. Thanks for the great feedback. Always appreciated 😀
do you think that this will freeze wel?
l being the only veggie in my house its often easier to freeze meals but looks lovely can’t wait to try it
Really, I wouldn’t see why not! I haven’t tested it, but I think it’s very well worth a shot!
I would love to include the hazelnuts, but my son is allergic to nuts… do you think they make or break the dish?
Well, to be honest, Lauren, I find that the hazelnuts did A LOT for that dish, but they are not a total deal breaker either. You could very well leave them out. Is your son also allergic to chestnuts? I’m thinking those would make for a glorious replacement!
Ok, so first of all, thanks Sonia! This is just delish! I made one little addition…some broccoli that needed to be used up…and oh my, the result is a replacement for my family’s long loved broccoli rice caserole that is full of “cream of…” Soup and sour cream and an entire block of Gouda…I will never make the original again, it’s your recipe from now on! 🙂
Broccoli must be absolutely delicious in this! Oh, now you had me craving a bowl… I get the feeling it’ll be added to my menu fairly soon!
And an entire block of gouda? Seriously??? OMG! On top of the cream of whatever soup? Yikes! I think my arteries are blocking just by reading this! 😉
Thanks a bunch for your awesome feedback Jenna. Real glad you liked the recipe and that you are considering replacing your original long loved family recipe. I am truly flattered and honored! 🙂
This dish has become a staple in our house. Last night my husband and I brought this to a dinner party and everyone flipped out and demanded the recipe. We use pine nuts instead of hazelnuts and use a bit more Greek yogurt and less cottage cheese. So good, so earthy, you just dream about those aromas at night…
So happy to hear that, Stephanie, that is music to my ears! I really love the idea of using pine nuts, too! Now you got me wanting to eat some of this right now… I think I might very well whip up a batch this week-end! It’s been way too long since I last had this!
Thanks a bunch for sharing this, Stephanie. You truly made my day! 😀
3rd time I have made this, its such a winner. So hearty, delicious and healthy…thanks Sonia : )
Awesome! Thanks for letting me know! 🙂
what a fun, adaptable recipe. I used pepitas instead of hazelnuts, and added broccoli to the spinach. it already smells great!
Awesome! Glad you liked, Shana. Hope the final product satisfied! 🙂
I made this for dinner tonight and it is absolutely AMAZING !!! The hazelnut adds such a nice crunch and flavor !!!
Awesome! Real pleased to hear, Zaneta. Thanks for the great feedback, I sincerely appreciate it! 🙂
Okay, I’ve fallen UTTERLY in love with the look of this dish. The catch is that right now, my body’s in a superfunk where it’s not tolerating grains terrible well.
I’m thinking of testing this out with cauliflower rice instead of the brown rice – can you think of any major, super dramas it would cause?
By the by – SO SO SO in love with this site. You’re an inspiration.
How about white rice? Wouldn’t that work? I’m thinking if quinoa is well accepted by your body, it should also tolerate white rice… (which isn’t truly a grain by the way)
If you’d rather play it safe, though, I suppose that cauliflower would work, but the final product would no doubt be a little different. No major dramas, though! 😉
Good luck with that, let me know how things went. And thank you SO much for your kind words. You are a real gem! 🙂
Quinoa and I are on a tentative-speaking-basis right now. We’ll make eye contact, but if either of us make any sudden moves, my digestive tract goes all “HAHAHAHAHAHAHA NICE TRY, LADY.”
…Yeah. You needed to know that, apparently (sorry!!!).
So, cauliflower rice it is! I understand it’ll be a little different and probably not as amazing as your creation, but hey, why bother cooking if you’re not going to experiment, right? Thank you, Queen Paleo!
HAHAHA! That was funny! Well, then leave the quinoa, too! I’m sure the cauli-only version will turn out super delicious. Please keep me posted! 🙂