By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 8
119 cal · 45 min
Baked Rice with Spinach
Recipe GLPRd2ce7fa1b9728c
A wholesome vegetable-enriched baked rice casserole combining tender spinach, fluffy brown rice, and a light custard-like binding of egg white substitute, milk, and melted mozzarella cheese. Seasoned with aromatic herbs including marjoram, thyme, and rosemary, this comforting dish is baked until set and golden and can be served warm as a nutritious side dish.
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Ingredients
nonstick vegetable cooking spray
10 ounces frozen spinach, thawed and excess water pressed out
1 cup cooked brown rice
2 tablespoons olive oil
1 cup liquid egg white substitute
¾ cup fat-free shredded mozzarella cheese
1 cup fat-free milk
½ medium chopped onion
½ teaspoon Worcestershire sauce
¼ teaspoon dried marjoram
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
Directions
Preheat the oven to 350°F and coat a 2-quart baking dish with vegetable cooking spray.
Place the thawed spinach in a colander and press firmly with the back of a spoon to remove as much excess water as possible.
Transfer the drained spinach to a large mixing bowl.
Add the cooked brown rice, olive oil, liquid egg white substitute, mozzarella cheese, milk, and chopped onion to the spinach.
Sprinkle the Worcestershire sauce, marjoram, thyme, and rosemary over the mixture.
Stir all ingredients together until evenly combined.
Pour the mixture into the prepared baking dish and spread it into an even layer.
Bake in the preheated oven for 30 minutes, or until the casserole is set and slightly golden on top.
Remove from the oven and let rest for 2-3 minutes. Cut the casserole into 8 equal squares and serve warm.
Comments
This is a straightforward casserole that hits the Charlotte grocery stores without friction—spinach, rice, onion, and cheese are staples everywhere, and the egg white substitute is available at Harris Teeter, Food Lion, and Kroger. At roughly $1.20 to $1.50 per serving, it's budget-friendly, driven by bulk brown rice and spinach rather than expensive proteins. The 45-minute time is honest if you cook the rice ahead, but doing it from scratch extends that closer to 75 minutes; best to use leftover rice. The dish reheats well and feeds a family easily, though the herbs (marjoram, thyme, rosemary) read as Tuscan rather than Southern, which doesn't land as naturally in North Carolina home cooking as a simpler cheese-and-greens bake would.
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