Spinach-Rice Casserole

From: Charlee #2

On Feb 17, 2008

I just finished making this dish for dinner. I give it only 3 stars because I thought it was a little bland. Perhaps extra spices wuold kick it up a notch. Will try it again, with a bit of doctoring.

From: Kumquat the Cat's friend

On Mar 13, 2007

Nice recipe, though at first I thought it needed less tofu; then I realized that I had included a 12 ounce package of tofu, not just 8 ounces (12 was the smallest size I could find in the store). So, this gets 5 stars if you use the specified 8 ounces. I've never processed tofu like this, and it turned into a substance that looked like sour cream and gave the casserole a creamy consistency. I used a bit of extra cheese, cooked the brown rice in vegetable broth and only added 1/4 teaspoon salt. I used the basil instead of oregano. We ate 2/3 of this for a one-dish dinner. The colors on top were very pretty before I added the cheese and sesame seeds too, but I didn't take a picture of that Thanks Barb!

From: Kozmic Blues

On Jan 15, 2004

I chose to make this recipe because I loved all the ingredients such as brown rice and tofu, etc. But I was delighted to find that this tasted even BETTER than I thought it would!! I made it for some quite "tofu skeptical" eaters, and they found it to be wonderful. I would recommend this to anyone who is trying to add some soy or tofu into their diet, but have not yet aquired the taste for "plain" tofu yet. I'm ashamed to say that I had to substitute 2 cups of leftover rice pilaf for the brown rice, since that was on hand at the time. Also the swiss cheese was a really nice surprise! Tasted terrific with all the other ingredients.