Green Rice Casserole
By Nick IversonPublished on December 20, 2012
Time
1½ hours, plus 20 minutes cooling
Yield
Serves 8 to 10 as a side dish
Ingredients
4 tablespoons unsalted butter 1 onion, chopped fineSalt and pepper 4 garlic cloves, minced½ teaspoon minced fresh thyme 4 cups low-sodium chicken broth 2 slices hearty white sandwich bread, torn into quarters1 ounce Parmesan cheese, grated (½ cup)1 ¼ pounds frozen chopped spinach, thawed and squeezed dry8 ounces cream cheese 2 cups long-grain white rice 8 ounces sharp cheddar cheese, shredded (2 cups)
Instructions
- Adjust oven rack to upper-middle position and heat oven to 350 degrees. Melt 2 tablespoons butter in medium saucepan over medium-low heat. Add onion and ½ teaspoon salt and cook until translucent, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add broth, increase heat to medium-high, and bring to boil. Cover and remove from heat.
- Pulse bread, Parmesan, remaining 2 tablespoons butter, ½ teaspoon salt, and ½ teaspoon pepper in food processor until coarsely ground, 8 to 10 pulses; transfer to bowl and set aside. Combine spinach, cream cheese, ½ teaspoon salt, and ¼ teaspoon pepper in now-empty food processor and process until smooth, about 10 seconds.
- Spread spinach mixture in even layer in 13 by 9-inch baking dish. Sprinkle rice evenly over spinach mixture. Sprinkle cheddar over rice. Pour broth mixture into baking dish, cover tightly with double layer of aluminum foil, and bake for 25 minutes.
- Remove casserole from oven, remove foil, and stir to redistribute ingredients. Return casserole to oven, increase oven temperature to 450 degrees, and continue baking, uncovered, until all liquid is absorbed, about 15 minutes. Sprinkle bread-crumb mixture over top and bake until golden brown, 8 to 10 minutes. Let casserole cool for 20 minutes. Serve.
Time
1½ hours, plus 20 minutes coolingYield
Serves 8 to 10 as a side dishIngredients
4 tablespoons unsalted butter
1 onion, chopped fine
Salt and pepper
4 garlic cloves, minced
½ teaspoon minced fresh thyme
4 cups low-sodium chicken broth
2 slices hearty white sandwich bread, torn into quarters
1 ounce Parmesan cheese, grated (½ cup)
1 ¼ pounds frozen chopped spinach, thawed and squeezed dry
8 ounces cream cheese
2 cups long-grain white rice
8 ounces sharp cheddar cheese, shredded (2 cups)
Test Kitchen Techniques
Ingredients
4 tablespoons unsalted butter
1 onion, chopped fine
Salt and pepper
4 garlic cloves, minced
½ teaspoon minced fresh thyme
4 cups low-sodium chicken broth
2 slices hearty white sandwich bread, torn into quarters
1 ounce Parmesan cheese, grated (½ cup)
1 ¼ pounds frozen chopped spinach, thawed and squeezed dry
8 ounces cream cheese
2 cups long-grain white rice
8 ounces sharp cheddar cheese, shredded (2 cups)
Test Kitchen Techniques
Ingredients
4 tablespoons unsalted butter
1 onion, chopped fine
Salt and pepper
4 garlic cloves, minced
½ teaspoon minced fresh thyme
4 cups low-sodium chicken broth
2 slices hearty white sandwich bread, torn into quarters
1 ounce Parmesan cheese, grated (½ cup)
1 ¼ pounds frozen chopped spinach, thawed and squeezed dry
8 ounces cream cheese
2 cups long-grain white rice
8 ounces sharp cheddar cheese, shredded (2 cups)
Test Kitchen Techniques
Why This Recipe Works
To rescue this potluck standby from canned soup–induced mediocrity, we started by infusing chicken broth with a flavorful base of onions, garlic, and fresh herbs. We chopped frozen, thawed spinach in the food processor and smoothed it out with cream cheese and then layered it in the casserole dish with rice (raw, to prevent mushy grains) and sharp cheddar cheese before pouring our infused broth over the top. Baking the casserole covered to start allows the rice to steam gently, and stirring it halfway through ensures even cooking. Finally, a crispy, Parmesan-infused layer of bread crumbs finishes it off.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 350 degrees. Melt 2 tablespoons butter in medium saucepan over medium-low heat. Add onion and ½ teaspoon salt and cook until translucent, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add broth, increase heat to medium-high, and bring to boil. Cover and remove from heat.
- Pulse bread, Parmesan, remaining 2 tablespoons butter, ½ teaspoon salt, and ½ teaspoon pepper in food processor until coarsely ground, 8 to 10 pulses; transfer to bowl and set aside. Combine spinach, cream cheese, ½ teaspoon salt, and ¼ teaspoon pepper in now-empty food processor and process until smooth, about 10 seconds.
- Spread spinach mixture in even layer in 13 by 9-inch baking dish. Sprinkle rice evenly over spinach mixture. Sprinkle cheddar over rice. Pour broth mixture into baking dish, cover tightly with double layer of aluminum foil, and bake for 25 minutes.
- Remove casserole from oven, remove foil, and stir to redistribute ingredients. Return casserole to oven, increase oven temperature to 450 degrees, and continue baking, uncovered, until all liquid is absorbed, about 15 minutes. Sprinkle bread-crumb mixture over top and bake until golden brown, 8 to 10 minutes. Let casserole cool for 20 minutes. Serve.
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