They say “Necessity is the mother of invention.” I say, “Necessity is the mother of a new recipe.”
The other night I was looking for something to make for dinner. I have gone to my “go-to favorites” too often and was trying to think of something new and different.
I looked in my frig and found some fresh spinach, already cooked brown rice and some newly purchased mushrooms. In my pantry, I had onions, garlic and white beans.
Presto… In a few minutes, I threw together this casserole, hoping it would be passable. My husband and I LOVED it. It’s now a favorite. Talk about easy. Dinner was ready in minutes (because the rice was already cooked).
If you have picky eaters who don’t like spinach, recipes incorporating other ingredients is the trick. Spinach takes on the flavors in a casserole, so you don’t really taste the spinach!
This recipe serves four as a side dish and two as a main course. (Double for a family of four for a main course.)
Spinach Mushroom & Bean Casserole
1 15-ounce can drained white beans
1 chopped onion
2 cloves chopped garlic
¼ cup coconut oil
5 ounces mushroom broth
(I didn’t really measure the broth, add enough to keep from sticking, but not too much as to make soup)
4 large mushrooms, sliced
10 ounces fresh spinach
1 1/2 cups cooked brown rice
1 teaspoon sage
1 tablespoon Costco’s No Salt Seasoning
1 teaspoon salt
1. In a large pan, sauté chopped onions in coconut oil about 5 minutes.
2. Add garlic to the pan, sauté another two minutes.
3. Wash and drain the spinach. Coarsely chop and add to pan with the mushroom broth.
4. Drain and rinse the beans and add to pan.
5. Slice mushrooms add to pan with the cooked rice.
6. Add the sage, seasoning and salt.
7. Cook until the mushrooms are tender and serve.
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