Lemony Spinach Feta Rice Casserole with Chickpeas Recipe
This Lemony Spinach Feta Rice Casserole with Chickpeas is a bright, flavorful, and hearty dish perfect as a main or a side. Combining tender baby spinach, protein-packed chickpeas, and zesty lemon with creamy feta and parmesan cheese, this casserole offers a delightful balance of tangy and savory flavors. The dish is cooked on the stovetop before finishing in the oven to develop a lightly browned, cheesy crust.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables and Aromatics
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 6 cups baby spinach, packed
Grains and Legumes
- 3 cups cooked rice (long-grain brown or white rice)
- 1 (19 oz) can chickpeas, drained and rinsed
Seasonings and Cheese
- 1/2 tsp salt, divided
- 1 tsp lemon zest
- 1 medium lemon, juiced
- 1 tsp dried dill
- 1/2 cup feta cheese, crumbled
- 1/4 cup parmesan cheese, grated
Instructions
- Preheat and sauté aromatics: Preheat your oven to 400°F (200°C). Place an oven-safe frying pan or skillet over medium heat on the stovetop. Add the olive oil, diced onion, and minced garlic. Cook for 2-3 minutes, stirring occasionally until the onions are translucent and the garlic is fragrant. Season with 1/4 teaspoon of salt to enhance the flavors.
- Cook down the spinach: Add the packed baby spinach to the skillet. Stir and cook for another 2-3 minutes until the spinach wilts and reduces in volume. Sprinkle the remaining 1/4 teaspoon salt over the spinach to taste, mixing well.
- Combine main ingredients: Reduce the heat to low. Stir in the drained chickpeas, cooked rice, lemon zest, fresh lemon juice, and dried dill. Mix everything thoroughly until well incorporated. Taste the mixture and adjust seasonings or add more salt if necessary for balanced flavor.
- Press mixture in pan: Using the back of a spatula or spoon, spread the rice and spinach mixture evenly throughout the pan. Gently press it down to form a compact and even layer, which helps it hold together while baking.
- Add cheese and bake: Evenly sprinkle the grated parmesan cheese and crumbled feta cheese on top of the pressed mixture. Carefully transfer the skillet to the preheated oven and bake for 10-15 minutes. Bake until the top is slightly browned and the cheese is melted and bubbly, adding a delightful crust.
- Serve: Remove from the oven and let it cool slightly. Serve warm as a satisfying side dish or a wholesome main course.
Notes
- Use cooked rice that is cooled or leftover for best texture; freshly cooked rice can make the casserole mushy.
- If you do not have an oven-safe skillet, you can transfer the mixture to a greased casserole dish before baking.
- For a vegan version, omit the feta and parmesan or substitute with vegan cheese alternatives.
- Adjust lemon zest and juice to taste, depending on how tangy you prefer the dish.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
