Spinach Mushroom Rice Bake Oman Style
Experience the vibrant flavors of the Middle East with this Spinach Mushroom Rice Bake Oman Style, a comforting casserole that combines fragrant basmati rice, earthy mushrooms, and tender spinach with a medley of warm spices like cumin, turmeric, and cinnamon. This dish is elevated with creamy cheddar cheese, a drizzle of heavy cream, and the nutty crunch of toasted pine nuts, making it a delightful fusion of textures and flavors. Perfect as a hearty vegetarian main course or a standout side dish, this bake is both easy to prepare and deeply satisfying. Garnish with fresh cilantro for a burst of freshness and serve warm to savor the authentic Omani-inspired aroma and taste! Ideal for weeknight dinners or special gatherings, this recipe is sure to impress.
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 3 cups Water
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 count Garlic cloves, minced
- 4 cups Fresh spinach, chopped
- 2 cups Fresh button mushrooms, sliced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoons Turmeric powder
- 0.25 teaspoons Ground cinnamon
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Heavy cream
- 1 cup Cheddar cheese, shredded
- 0.25 cup Pine nuts, lightly toasted
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
Instructions
Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 15 minutes while prepping other ingredients.
Heat the olive oil in a large skillet over medium heat. Add the chopped onions and sauté until soft and golden, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
Stir in the chopped spinach and cook until wilted, about 2 minutes.
Add the ground cumin, ground coriander, turmeric powder, ground cinnamon, salt, and black pepper. Mix well to coat the vegetables evenly with the spices.
Drain the rice and add it to the skillet. Stir gently to combine, ensuring the rice is coated with the spice mixture.
Add 3 cups of water, cover the skillet with a lid, and bring it to a boil. Reduce the heat to low and let the rice cook undisturbed for 12-15 minutes or until the water is absorbed.
Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
Transfer the cooked rice and vegetable mixture into the prepared baking dish. Pour the heavy cream evenly over the top.
Sprinkle the shredded cheddar cheese over the rice mixture and bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
Garnish the dish with toasted pine nuts and fresh cilantro, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.9 g | 163% | |
| Saturated Fat | 54.2 g | 271% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 4539 mg | 197% | |
| Total Carbohydrate | 115.2 g | 42% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 10.0 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1211 mg | 93% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2564 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
