Creamy Rice & Spinach Casserole

[ai]

Good stuff!  To add more protein, I put in two cans of chickpeas and 3-4 T nutritional yeast.  I also added 10 oz of frozen broccoli.  I would definitely recommend cooking until it has a nice crispy layer on top.

[jkl]

I made this last night for part of dinner tonight and I incorporated most of the suggestions from the comments above.  I used some nutritional yeast and about three cups unsweetened edensoy when making the sauce and added a good heaping teaspoon vogue vegebase in the cup of hot water. I took an entire block of soy quesadilla-type cheese, cubed half of it and added it to the spinach-rice mixture and put the rest on top.  I also sprinkled some fresh nutmeg and breadcrumbs on top. I think the comments about it needing time to rest in the fridge are right on the mark and it did taste much better tonight than last night when I pulled it out of the oven.  I also wish I had added a little less salt.  The texture was really great and I have a stomach ache from eating too much of it.  I do agree that the flavor could be a little improved and next time I will add a little less instant broth powder.  Also, my six year old ate a tiny bit but the four year old wouldn't touch it. If they're not going to eat it anyway, I think next time I will add some dill since spinach and dill are one of my favorite combinations. 

[giraelei]

I made this last night and spooned it over bisquits.  Amazing!  The bisquits made it more meal-like and less like a side dish.  I used equal parts brown and wild rice, added some frozen brocolli and peas, and (of course!) lots of fresh garlic.  Next time I will try it with dill as a previous poster suggested.  All in all, this is a very versatile, easy recipe.  Thank you!

[bookmama]

Well ... I made this recipe several days ago and yesterday I made Dragonfly's Bulk Uncheese Mix to have on potatoes. Today, since I had leftovers of both, I put the leftover uncheese sauce on a dish of the Creamy Rice & Spinach. I can recommend it highly as a variation. Very tasty. Went down quickly. I'll probably do that again. 

[iaquinto]

I thought this was a good one.  I added a bit more than a teaspoon salt, about a teaspoon pepper, a teaspoon curry powder and a couple dashes of nutmeg.  Used 5 cloves of garlic and added a can of chickpeas.  Oh yeah, and I added a little bit of Cabot light cheddar cheese to the sauce and a sprinkle on top.  I thought it was quite tasty and my husband, who is pretty critical, enjoyed it as well.  Will definitely make this again.

[tonionjmama]

This is pretty good.  What I did is use creamy spinach and added some articokes.  super yum.

[lmzeigler]

The recipe as is had way too little flavor.  The only thing I could really taste was the soy milk.   I only added half the rice (per another's suggestion) and it seemed like plenty.  I also put in extra salt and garlic and it still was too bland.  The thing that saved it was adding some cayenne and cumin.  I don't think I'll bother making this one again. 

[lsaoud]

We had this tonight and it was wonderful! I didn't feel that it really needed any more garlic, thought it was just fine-I went ahead and also added some nutmeg, 1/2 block of tofu, and some walnuts and pine nuts. I also think I used more than 4 c. of brown rice, but it turned out great. Thank you!

[rayna]

I made several modifications to this recipe based on the comments. I added an extra cup of broth, only used 2 T of oil, added extra spicy Mrs. Dash, added a can of Del Monte Petite Diced Zesty Jalapeno tomatoes, added 2 T cornstarch constituted with 2 T cold water, added 4 Garden Burger Chik'n Grill patties, doubled the amount of spinach, added 1 T of nutritional yeast, and topped it with 8 T of Durkee Fried Onions. I ended up using 3 cups of rice. I thought it was very good but next time I will use 2 T of nutritional yeast. It made a LOT of food. I figured out the nutritional info since I'm doing weight watchers. It comes out to 4 WW points per cup or 197 cal, 6 g fat, 3 g fiber and 9 g of protein the way that I prepared it.

[ampitsch]

My non-vegetarian boyfriend and I made this last night, and we both thought it was a delicious.  We incorporated many of the suggestions such as: mushrooms, creamed spinach, lots of garlic, and lots of pepper.  I didn't count how many cups of rice we put in, but probably 3.  I had it for lunch today and it was great!  Also, pretty fool-proof since I am not a chef by any means

[Allychristine]

I loved my version of this! Starting with the base, I cooked brown wild rice and sauteed onion and garlic, but I added some red chard with the spinach, added 2 cups veg. broth, 1 cup soy milk, lots of s and p, curry powder, cayenne powder, basil, and nutmeg. I added pecans to the top, and baked for about 20 minutes until it was very bubbly! I love it! You have to add lotssss of spices.

[mexicolaqueen]

This was so yummy and easy! I used 6 cloves of garlic, brown rice and added in some frozen peas and frozen broccoli. I also added a little nutmeg and TONS of fresh ground pepper. I put some squares of vegan mozzarella  on top before baking. Yummmmm.... Definitely making this again. 

[cfieds]

This was super easy (once I got past chopping the onion, oh man did my eyes water!). I made this when I catered a film set and vegans and non-vegans loved it. I used ww pasta instead of rice and I topped it off with sunflower kernels for texture.  It was a bit bland, but nutmeg did wonders.

[Jade716]

u really do need TONS of garlic for this.  after it came out of the oven I stirred in to very large handfuls of silvered almonds.  I don't think it was the most amazing thing i've ever eaten but it was not bad, I might make again.  If I do I think I am gonna add 1/4 cup - 1/2 cup soy Parmesan cheese after adding the liquids. I also might add some nutmeg as others suggested. Also MAYBE reversing the liquids and doing 1 cup soy milk and 2 cup veggie broth might give more flavor!!!  it does seem like any easy recipe to play with.