Little Plates [mushroom and spinach baked rice bowls]

baked rice bowl.

There’s something about food served in an individual dish.  It feels so much more personal than a casserole you heap straight out of a 9×13, doesn’t it.  Don’t get me wrong, I’m all about communal tables, family style eating, and all that jazz.  But every once in a while, it’s nice to have something that comes in a little dish just for you.  Like pot pie, or penne with five cheeses.  Or, as was the case the other night, mushroom and spinach baked rice bowls, from Shutterbean, by way of Everyday Food* (RIP).  This was a great post-beach, stop eating so much junk, kind of dinner.


Using my ramekins (which are just basic Corningware), I got four small servings, and two medium sized ones.


To make mushroom and spinach baked rice bowls, you will need:

  • 2 C cooked rice
  • 2 large eggs
  • 2/3 C milk (I used 2%)
  • 1 1/4 C grated Parmesan cheese
  • kosher salt and fresh ground pepper
  • 2 T unsalted butter
  • 1 medium onion, roughly chopped
  • pinch red pepper flakes
  • 3 cloves garlic, minced
  • 1/2 C dry, white wine
  • 2 C frozen spinach
  • 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.

*Growing up, my next door neighbors subscribed to Everyday Food, and I used to pore over the issues obsessively when I babysat for their kids.  It was the prettiest magazine, and all the food looked amazing.

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