Brown Rice – Spinach – Casserole

by Editorial Staff

Summary

Prep Time	50 mins
Total Time	50 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Put the rice on top with 1/2 liter of water and a little salt and cook for 30 to 35 minutes.
Thaw the spinach leaves according to the instructions on the package, season with salt, pepper and nutmeg. In the meantime, whisk the whipped cream with the egg and season with salt, pepper and nutmeg. Grate the cheese or cut it into fine cubes. Put the finished rice in a greased casserole dish, sprinkle about 50 g of cheese over it and pour half of the cream sauce over it. Then layer in the spinach, sprinkle about 50 g of cheese on top and pour the rest of the cream sauce on top. Place the casserole without a lid in the oven for 10 minutes at 180 ° C (convection 160 ° C) (middle rail). Then sprinkle the rest of the cheese on top and bake for 10 minutes under the grill.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.