September 19, 2016

Spinach Rice with Roasted Tomatoes

dani@slyrooster.com Sides, Vegetarian casserole, frozen spinach, make-ahead, rice, tomatoes 7 Comments

This is a recipe riff that worked especially well. On a night that I wanted to make a side dish that could double as a vegetarian main, I remembered a blog post that I had skimmed which featured a zucchini and roasted tomato casserole. I didn’t have any zucchini on hand, but I did have some beautiful farmstand tomatoes sitting on my window sill. I also had a bag of defrosted, frozen spinach (don’t ask). And, so was born…Spinach Rice with Roasted Tomatoes. I actually think that frozen spinach works better than fresh in this recipe because it coats the rice and sort of becomes “one.” Plus, it makes this a dish that you can whip up any time with ingredients that you already have on hand.

Feel free to make the Spinach Rice with Roasted Tomatoes ahead of time and then just bake before serving. If you have any leftovers (that you’ve hidden well enough in the fridge to prevent from being eaten) try the rice the next day with a poached or over-easy egg on top. A perfect breakfast or lunch. Enjoy!