Mushroom & Spinach Baked Rice Bowls
recipe adapted from Everyday Food Magazine
- 2 cups cooked rice
- 2 large eggs
- 2/3 cup whole milk
- 1 1/4 cup grated Parmesan cheese
- kosher salt & fresh cracked pepper
- 2 tablespoons unsalted butter
- 1 medium onion, roughly chopped
- 8 oz. crimini mushrooms, thinly sliced
- pinch red pepper flakes
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 2 cups frozen spinach
- fresh lemon wedges, for serving
Preheat oven to 375F. Butter 4- 1o ounce ramekins with 1 tablespoon butter. Set aside.
In a large bowl, combine rice, milk, eggs, and 1 cup cheese. Season with salt and pepper and set aside.
In a larget skillet, heat 1 tablespoon butter over medium heat. Add onion and cook for 4 to 5 minutes until the onions are translucent. Add the mushrooms and cook another 5 to 7 minutes to soften the mushrooms. Add the garlic, red pepper flakes and season with salt and pepper. Cook for another minute, making sure to not burn the garlic. Pour the wine into the mushroom mixture and stir in the frozen spinach. Cook for another 3 to 4 minutes to reduce the moisture. Set mixture aside to cool for 5 minutes.
Stir the mushroom spinach mixture into the rice mixture until well combined. Spoon the rice mixture into the buttered ramekins. Place the ramekins on a baking sheet and top each ramekin with the remaining 1/4 cup Parmesan cheese. Bake until warmed through and golden brown on top, about 25 to 30 minutes. Serve rice immediately with lemon wedges.