A simple, delicious recipe for baked spinach rice with juicy cherry tomatoes and a fresh mozzarella topping! A great way to pack lots of nutritious greens into a comforting casserole. Using all fresh ingredients, this is a healthier twist on spinach rice.
150g(5oz)parmesan or parmesan style cheese, (I personally use a vegetarian hard cheese that doesn't contain animal rennet)
2tspsbalsamic vinegar
250g(9oz)fresh mozzarella, sliced
3large tomatoes, sliced
Salt, pepper and mixed Italian herbs for sprinkling
Instructions
First, you will roast the cherry tomatoes in a large casserole dish. Toss with olive oil and put them in the oven uncovered for 20-25 minutes at 220C/430F. You want them to be burst and a tiny bit charred.
Meanwhile, set your rice cooking in a small pan according to package instructions or by using a rice cooker.
While the tomatoes and rice are both cooking, chop your spinach and basil very finely. I use a food processor to do this - a few pulses and they are in tiny pieces.
When the tomatoes are done, take them out of the oven and turn the temperature down to 200C / 390F.
Add the chopped spinach, basil and balsamic vinegar to the pan with the tomatoes. Stir through and let it all bubble for a moment while the spinach wilts.
Add the rice to the pan with the spinach, basil and tomatoes and mix through.
Finally, stir in the parmesan.
Top the mixture with overlapping layers of mozzarella and sliced tomato.
Top with salt, pepper and dried herbs to taste.
Bake for 20mins, uncovered, or until the mozzarella is just browned and starting to crisp.
Let it sit out for about 5 minutes before serving.