Spinach Artichoke Rice Casserole

This spinach artichoke rice casserole combines the gooey, comforting essence of spinach artichoke dip with nourishing whole grain red rice.

Spinach artichoke rice casserole

This recipe and post were created in partnership with Lundberg Family Farms. All opinions are our own.

The other day I had a chat with a young woman who had experienced extreme success in her business, gaining world renown in five short years. I asked her the secret to her very quick success. Without a beat, she said something like, “I don’t compare myself to others. I stay in my own lane, and rabidly pursue my vision and definition of success.”

Wise words. I think on that often, in a world where it’s easier than ever to play the comparison game. What’s important then, is each of us finding our vision and walking toward that. Along your way, you’ll see others headed in their own direction. Some paths might be parallel to your own for a while, then veer off. Others might simply cross your path once, then keep on trucking to their own beat. But the beautiful thing is, we’re all going somewhere. Each of those paths are as valid and exciting and unique as the people walking them. None of them have to be the same. Keep reading for more, and this spinach artichoke rice casserole recipe!

Related:Best Gluten Free Dinner Recipes

Spinach artichoke rice casserole

Pursuing your vision

So much in my life has happened differently than I expected. However, I’m slowly getting closer to my life vision that’s been forming: a household that’s warm and inviting. A career that’s interesting and creative. A kitchen filled with comfort and nourishment. A life full of fulfilling relationships and service to others. More and more, food has become the way to make that warm, inviting, nourishing, creative, beautiful vision a reality. There are certainly bumps in the road every which way, from a years-long quest to find our family and figuring out how to feed ourselves. But every day, we’re getting one step closer. How about you: are you on a path towards your vision?

Related: 10 Delicious Ways to Eat Leafy Greens

Spinach artichoke rice casserole

How to make this red rice casserole

With the days turning shorter and the crisp, cool mornings, we’re starting to crave cozy bakes. This rice casserole we created using organic red rice from Lundberg Family Farms to honor Whole Grains Month (September). Incorporating lots of whole grains in our kitchen has been important to us from the beginning. Quinoa, rice, millet, farro; you name it, we’ve found delicious ways to eat it!

Red rice is a new-to-us whole grain, so we were eager to test it out, especially since this red rice has been grown sustainably and organically. Rice and whole grains are full of vitamins and minerals including B-vitamins, iron and zinc. They’re also a great source of complex carbohydrates, which are slow-digesting and provide fuel for an active lifestyle. And since red rice has the germ of the rice left intact, it has a bit more nutrients versus white rice.

To use the red rice, we created this rice casserole. It combines the gooey, comforting essence of spinach artichoke dip with the nourishing, whole grains of red rice.  Though you could certainly substitute other types of rice in this rice casserole, we love the contrast of the bright red rice against the green spinach. It also has a unique, nutty flavor. Serve it along with a salad and our creamy polenta recipe as a main dish, or even dip into it with pita crisps. It’s cozy and nourishing.

Of course if you can’t find red rice, you can use brown or white rice instead! Consider using brown rice since it’s got a bit more nutritional value. If you can’t swing the 45 minute cook time, make it in advance and reheat it in a pot on the stove with a tablespoon of water or so to re-moisten it.

Red rice

Featured partner: Lundberg Family Farms

Lundberg Family Farms is a family owned and operated business that started in Nebraska in the 1930s. After seeing the Dustbowl that resulted from poor soil management, Albert Lundberg inspired his sons to care for the soil. Since then, Lundberg has been growing organic rice for 80 years. They’re committed to sustainable farming practices that protect the soil for future generations, and their whole grain products are made with the cleanest ingredients. They’ve have grown grains sustainably long before anyone knew the word. Lundberg grows more than 18 types of rice and grains, including Red, Black Pearl, Brown, Wild, Basmati, Sushi, two varieties of American-grown Quinoa, and many more. Look for Lundberg brands in your local grocery store.

Looking for healthy dinner ideas?

Outside of this spinach artichoke rice casserole, here are a few of our top healthy dinner ideas:

This recipe is…

This spinach artichoke red rice casserole is vegetarian and gluten-free.

Print

Spinach Artichoke Rice Casserole


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6 to 8 as a main 1x

Description

This spinach artichoke rice casserole combines the gooey, comforting essence of spinach artichoke dip with nourishing whole grain red rice.


Scale

Ingredients

  • 2 cups dry Lundberg organic red rice (or brown or white rice)
  • 8 ounces baby spinach leaves (8 cups)
  • 1 3/4 teaspoons kosher salt, divided
  • 14-ounce can artichoke hearts
  • 3 garlic cloves
  • 1 tablespoon butter
  • 1 cup milk
  • 1/2 teaspoon red pepper flakes
  • 8 ounces sharp white cheddar cheese (about 2 cups), shredded
  • 1/2 cup grated Parmesan cheese
  • Fresh ground black pepper

Instructions

  1. Preheat oven to 400°F.
  2. Cook the rice according to the package instructions (takes about 50 minutes to cook and 10 minutes to steam; you can also make the rice in advance and reheat it!).
  3. In a large skillet, heat the spinach leaves and 1 tablespoon water over medium heat, stirring occasionally, until the leaves are completely reduced and wilted, about 4 to 5 minutes. (You may need to add a second batch of leaves depending on the size of your skillet.) Drain off any water, place the spinach in a bowl, and mix it with 1/4 teaspoon kosher salt.
  4. Roughly chop the artichoke hearts.
  5. Meanwhile, mince the garlic. In a large skillet, heat the butter over medium low heat. Add the garlic and saute for about 1 minute. Add the milk, red pepper flakes, and 1 teaspoon kosher salt, and bring to a simmer. Add the shredded cheese and stir until the cheese melts and the sauce thickens slightly (turn up the heat slightly if the cheese doesn’t melt at first, but be careful not to overheat it).
  6. When the rice and sauce are finished, pour the rice into a large casserole dish and sprinkle with 1/2 teaspoon kosher salt. Add spinach and artichoke, pour in the sauce, and stir thoroughly to combine all rice with sauce and cheese (make sure to get the edges). Sprinkle the Parmesan cheese over the top.
  7. Bake at 400°F for 15 minutes until warm. Allow to cool a few minutes before serving.

Notes

Make ahead: Make the rice in advance and refrigerate until assembling the bake. When baking, make sure the rice is fully warmed through, adding a few extra minutes to the bake time as necessary.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: American

Keywords: Red Rice Recipe, Spinach Artichoke Casserole, Rice Casserole

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

6 Comments

  • Reply
    Kelsey @ Appeasing a Food Geek
    September 18, 2017 at 6:20 am

    Yes feeling those “cozy bakes” right now! Also, I try to follow the principle that for greatest success, you focus on you rather than others. It’s hard when social media makes it so easy lately to directly compare. I like hearing your take on it in your own life. xoxo

  • Reply
    Kelli @ Hungry Hobby
    September 19, 2017 at 10:43 am

    Comparison is the thief of joy!!!

  • Reply
    Beth
    September 28, 2017 at 11:24 am

    Yummy! Our family enjoyed the casserole last night. Luckily I doubled the recipe to accommodate extra helpings! Had never seen red rice before; thanks for the
    intro! Any tips on how to print the recipe? On both of my devices (iPad & iPhone), the print screen is blank. Want to make sure I file this one since I’ll be making it again. Thanks!

  • Reply
    Joy
    January 2, 2018 at 8:29 pm

    I finally got around to making this tonight: I liked it a lot! It was my first time trying red rice, too. My husband, who ‘s originally from India, found it a little bland, so I’ll have to find a way to amp up the spice a bit ;)
    Since the recipe makes a generous amount, my immediate question is whether it freezes well. I’d love to stash some away for a future busy day. Thanks!

    • Reply
      Sonja
      January 14, 2018 at 2:16 pm

      Great question on freezing — we’ve never tried it, but I assume it would freeze ok since the mushy texture of casseroles does well in the freezer! I’m glad you liked it and maybe some more red pepper flakes would please hubby? :)

  • Reply
    Angela W Broyles
    July 17, 2018 at 7:59 pm

    Really good! I used several different cheeses and this was loved by all!

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