Description
A wholesome and flavorful lemony spinach feta rice casserole with chickpeas.
Ingredients
Scale
- 1 cup of rice
- 2 cups of vegetable broth
- 1 can (15 oz) of chickpeas, drained and rinsed
- 2 cups of fresh spinach, chopped
- 1 cup of feta cheese, crumbled
- 1 lemon, juiced and zested
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot, heat olive oil over medium heat and sauté garlic until fragrant.
- Add rice and stir for 2 minutes.
- Pour in vegetable broth, lemon juice, and zest; bring to a boil.
- Reduce heat and simmer for 15 minutes, covered.
- Stir in spinach and chickpeas, mixing well.
- Transfer the mixture to a baking dish and top with crumbled feta cheese.
- Bake for 25-30 minutes until heated through and feta is slightly golden.
Notes
- Try using brown rice for added fiber.
- Adjust lemon juice according to your taste preference.
- Can be served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 15mg
Keywords: lemony spinach feta rice casserole with chickpeas