Spinach-tomato-rice casserole with pine nuts + olives (gluten-free, dairy-free, vegetarian)

Casseroles make it easy to use the vegetables and cooked grains that are calling your name from the fridge. The trick is to cut all the vegetables about the same size and add some zingy bits (olives and chiles) and richness (nuts and/or seeds).

Ingredients
  • olive oil, for greasing and drizzling
  • cooked brown rice
  • red onion, diced
  • spinach, finely chopped
  • fresh tomatoes, chopped
  • pine nuts
  • green or black olives, sliced, or olive tapenade
  • jalapeño chile, minced, or sweet pepper, finely chopped
  • fresh oregano leaves, chopped
  • green onions, thinly sliced
Method
  1. Heat the oven to 400ºF. Lightly grease a baking dish with oil.
  2. Combine all of the ingredients in a large bowl. Pour into the prepared baking dish. Drizzle with olive oil. Bake uncovered until bubbling and vegetables are cooked through, about 30 minutes.
  3. Turn on the broiler and broil until top starts to brown, about 7 minutes. Scoop out and serve.
Variation

Replace the spinach with chopped cauliflower florets, the pine nuts with pumpkin seeds, and the oregano with fresh basil leaves. Bake covered about 45 minutes. Uncover and broil as in the original recipe.

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One thought on “Spinach-tomato-rice casserole with pine nuts + olives (gluten-free, dairy-free, vegetarian)

  1. Almost exactly my dinner last night: homegrown tomatoes, spinach, broccoli, rice, sunflower seeds, olives, capers (homegrown) in vinegar, basil and olive oil. Not being completely vegan grated parmesan. too. Very tasty!

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