Rice and Potato Bake
This was a last-minute meal on a busy work day. It was good, but needed a sauce, so I topped it with Frontera brand Roasted Tomato Salsa and served it with avocado (because I had lots of ripe avocados on the counter) and Tillamook White Cheddar Cheese.
Ingredients:
- 2 cups veggie broth
- 1 cup long grain brown rice
- 1 medium sized yellow onion, chopped
- 1/2 lb potatoes, rinsed and cut into 1/2 inch cubes
- 1/2 cup veggie broth
- 1 can cannellini beans, rinsed and drained (please feel free to use black or kidney beans)
- 2 cups chopped spinach
- 6 eggs, beaten
- 1 cup veggie broth
- 1/2 cup olive oil
- 1 TB Worcestershire sauce
- 1/2 TB onion powder
- 1/2 TB dried cilantro
- red pepper flakes, to taste
First, bring 2 cups of veggie broth to a boil. Add the rice, stir, lower the temp to simmer, cover, and cook (45-50 minutes, most likely- read your rice instructions if you bought a package). Half-way through your rice cooking, preheat the oven to 375.
Heat a separate saute pan on medium-high and add the chopped onion. When it starts to sizzle, add 1/2 cup veggie broth, bring it to a boil, and soften the onions. Next, add the potatoes and cook until they are just done. Add the beans and spinach and turn off the heat.
In a large bowl, add the eggs, 1 cup veggie broth, olive oil, Worcestershire, onion powder, cilantro, and red pepper flakes. Whisk this well, and add the cooked rice and the onion, potato, bean, and spinach saute. Mix this well and pour into a large Pyrex baking dish. Notice that I do not add extra salt. Veggie broth is loaded with sodium, and the salsa topping has a lot of sodium also, so this dish does not need any more added salt. Bake for 45-50 minutes, or until a knife inserted in the center comes out clean. Enjoy.
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