Spanish Rice Pie
A savory Spanish rice pie combining hearty brown rice, fresh spinach, and sharp Cheddar cheese, baked to perfection with a crispy bread crumb topping—ideal for a comforting vegetarian meal.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Combine cooked brown rice and grated Cheddar cheese in a bowl.
- In a separate bowl, beat eggs and mix in chopped fresh parsley, salt, and pepper.
- Add the egg mixture to the rice and cheese mixture, then fold in the fresh spinach.
- Pour the mixture into an oiled casserole or large pie plate.
- Mix wheat germ or bread crumbs with melted butter and spread on top of the casserole.
- Bake for 35 minutes or until the pie is set and golden brown.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk to the egg mixture. If you don't have fresh spinach, frozen spinach can work as a substitute; just be sure to thaw and drain it thoroughly. You can also swap sharp Cheddar with another cheese like Monterey Jack or Gruyère for a different flavor profile. This dish is a great way to use up leftover rice.
Serving Suggestions
This Spanish Rice Pie is delicious on its own but pairs beautifully with a simple green salad or steamed vegetables for a complete meal. For added flavor, serve with a dollop of sour cream or a sprinkle of extra cheese on top. It's also an excellent option for brunch alongside other vegetarian recipes.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F for about 15-20 minutes until heated through. Alternatively, you can microwave individual portions for 1-2 minutes, covered to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Spanish Rice Pie contains roughly 1386 calories, with 16g protein, 52g carbohydrates, and 126g fat. It is an excellent source of vitamin A (75% of the Daily Value), vitamin C (50% of the Daily Value), and iron (48% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1922mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the mixture a day in advance and store it in the refrigerator. Just assemble the pie and bake it right before serving for the best texture and flavor. This makes it a convenient option for gatherings or busy weeknights.
What can I use instead of eggs?
If you're looking for an egg substitute, you can use flaxseed meal or chia seeds mixed with water. For each egg, combine 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water, letting it sit until it thickens before adding it to the mixture.
Is this dish suitable for freezing?
Yes, Spanish Rice Pie can be frozen. Allow it to cool completely, then wrap tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and bake until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).