Recipe: Rice, greens and tomato casserole

Preheat oven to 375 degrees. Coat a 10-inch pie plate with cooking spray. In large bowl, combine broccoli, rice, spinach, Parmesan, rosemary, salt and pepper.

Ingredients
3 cups broccoli florets
8 1/2 ounces (1 package) parboiled brown rice (like Uncle Ben’s Whole Grain Brown Ready Rice)
10 ounces (1 package) frozen chopped spinach, thawed and water squeezed out
3 tablespoons grated Parmesan cheese
3/4 teaspoon dried crushed rosemary
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup tomato juice
1/2 cup water
2 small tomatoes, thinly sliced
1 cup shredded cheese

Instructions
1. Preheat oven to 375 degrees.

2. Coat a 10-inch pie plate with cooking spray.

3. In large bowl, combine broccoli, rice, spinach, Parmesan, rosemary, salt and pepper.

4. Spoon into pie plate. Pour tomato juice and water over top.

5. Arrange tomato slices on top. Sprinkle with cheese.

6. Bake 25 minutes or until golden brown. Let stand a few minutes before serving.

Recipe by Jean Kressy | Relish

Where to buy

The Repository
Select Rite Aid Stores
Spee-D Foods
Buehler's Fresh Foods
Fishers Foods, including 44th Street NW, Tuscarawas St. W, Fulton Drive, Lincoln Way E. and Cleveland Ave. NW locations
Aultman Hospital Gift Shop
Mercy Medical Center Gift Shop
Gervasi Vineyard Marketplace
Carpe Diem Coffee Shop, downtown Canton and Belden Village Mall locations
News Depot
Avenue Arts Marketplace
Yum Yum Tree Alliance
Grapes in a Glass