Rice with spinach casserole

  • 1 medium onion, finely chopped or sliced
  • 1 medium red bell pepper (capsicum / shimla mirch / शिमला मिर्च), sliced or diced
  • 1 clove garlic, minced - or 1 to 2 Tbsp garlic chili paste - more if you want it hot
  • 1 Tbsp. chicken broth or oil
  • 2 eggs or 3 egg whites
  • 1/3 cup skimmed milk
  • 1/4 tsp pepper (or more if desired)
  • 1/2 tsp dried basil or a few chopped leaves of fresh basil - choose any other herb if you like
  • 2 cups spinach - cooked or steamed and drained. Personally I like it steamed as there is nothing much to drain and so the nutrition remains
  • 3 cups cooked rice - overnight leftover works great
  • 1/2 lb Ricotta cheese - or fresh squeezed chhena छेना
  • Salt to taste
  • Preheat oven to 350F (180C - gas mark 4). If you have a toaster oven or a Nuwave oven, you do not need to preheat
  • In the broth or oil, saute the onion, bell peppers, garlic (or garlic-chili paste) till tender
  • Meanwhile in a bowl whip the eggs, milk, pepper,salt and basil. Mix the ricotta
  • Add the cooked spinach, rice and cooked vegetables, mix well
  • Grease or spray a baking dish and pour the mix into it.
  • Cover and bake for 30-35 mins. For a convection/toaster/NuWave, it will take slightly less time
  • If you want the top to be a little crispy (I do), uncover and bake for an additional 5 mins.