During the week I followed Kathryn’s advice and made Heidi’s excellent spinach rice gratin.. Heidi intended it as a healthy single-pan recipe that would use up the ingredients on hand. Initially I intended to follow the recipe and then I realised I had ingredients that could be substituted successfully, so I followed the spirit rather than the recipe.
In went the spinach that had been around too long, the forgotten vegetarian sausage I found at the back of the fridge, some leftover sundried tomato pasta sauce that had not been a hit, wilted spring onions, a heel of parmesan cheese that was drying out. Once the gratin was in the oven I found that I had accidentally omitted the salt and oil. They could have enriched it but their absence did not distract.
I am sure I will be making this again. It is a great way to use up vegetables, rice and eggs. Especially if this unseasonally heavy rain keeps me from visiting the Vic Market and life continues to be so busy that it is hard to find time for shopping (or baking for today's Bread Baking Day).
Nupur of One Hot Stove is seeking one dish meals inspired by other bloggers for her Blog Bites (#8) event this month. This gratin would be great with a green salad and chutney but I served it as it was and loved it so I am sending it to Nupur.
Previously on Green Gourmet Giraffe:
This time last year: Beauty and the Beast for World Bread Day
This time two years ago: Biscuits like birdseed
Spinach Rice Gratin
adapted from 101 Cookbooks
3 cups cooked brown rice, at room temperature
2 cups chopped baby spinach
2 medium carrots, grated
70g firm tofu, crumbled
1 vegetarian sausage, cooked and finely chopped
2 dessertspoons of sundried tomato pasta sauce (or pesto)
2 spring onions, chopped
½ cup finely chopped roasted (unsalted) cashews
100g gruyere cheese, grated
1 tbsp sesame seeds
1-2 tbsp finely grated parmesan cheese
Preheat oven to 180 C. Grease a 25cm round baking dish with a bit of olive oil.
Mix all ingredients in a large bowl except the topping. Tip mixture into the prepared baking dish. Spread evenly and smooth with the back of a spoon. Sprinkle evenly with sesame seeds and parmesan cheese.
Bake for 30 minutes or until casserole is set and topping is golden brown and crispy. Serve warm.
On the Stereo:
Little Earthquakes: Tori Amos