Purple Dead Nettle Rice Bake
Heather Harris
This purple dead nettle rice bake is easy to assemble and you can sub in any nettle or green (such as spinach) that you have on hand, making it a versatile supper recipe.
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Course Side Dish
Cuisine American
Servings 4 servings
Calories 189 kcal
1 Tablespoon olive oil 1 small onion chopped 1 clove garlic minced 1 cup washed and dried nettle leaves 1 cup cooked rice measured after cooked and cooled 1 teaspoon salt 1 teaspoon pepper 1 egg ¼ cup shredded cheddar cheese 1 cup milk 1 Tablespoon soy sauce or coconut aminos
Heat the oil in a heavy bottomed skillet on medium.
Add onions, garlic, and nettle leaves, and sauté together for 2 minutes.
Add to mixing bowl with remaining ingredients.
Mix well.
Pour into an 8x8 greased baking dish.
Bake at 350 for 30 minutes. Serve immediately.
Be sure you're using cooked then cooled rice for this recipe (which makes it a great option for using leftover rice!).
If you don't have dead purple nettle, stinging nettle, dandelion, or even spinach will work great in this recipe.
Calories: 189 kcal Carbohydrates: 19 g Protein: 8 g Fat: 9 g Saturated Fat: 3 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 4 g Trans Fat: 1 g Cholesterol: 55 mg Sodium: 920 mg Potassium: 260 mg Fiber: 2 g Sugar: 4 g Vitamin A: 680 IU Vitamin C: 2 mg Calcium: 253 mg Iron: 1 mg
Keyword Dead Nettle Rice Bake, Purple Dead Nettle Recipe, Rice Bake