Carrot Rice Casserole

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Recipe Author: 
Kathy Pollard

A rich and satisfying casserole - I have never met someone who didn't like it (note the peanut butter if allergies are a consideration).  This is a good recipe to bring to a dinner party.

  • 1 package of frozen spinach, or 1 bunch fresh leaves, chopped
  • 1 big onion, chopped
  • 3 C carrots, shredded
  • 3 C cooked brown rice
  • 1 T salt (optional)
  • 1 ½ tsp garlic powder
  • ½ tsp thyme
  • ¼ C peanut butter
  • 3 C or so water or broth
  • 1 T soy sauce
  • ¾ C whole grain breadcrumbs

Preheat oven to 350° F.
Place spinach in bottom of casserole dish.  Sauté onion and carrots in a coated pan with a splash of orange-carrot juice, broth or other liquid. Add spices, then peanut butter and water.  Then add everything else.  Pour into casserole dish.  Bake covered for 45 minutes.

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