This is a truly comforting side dish recipe for Baked Brown Rice with Smoked Gouda Cheese & Spinach. There’s serious creaminess going on and a ton of deep, smoky flavor from the Gouda that makes it unforgettably delicious.
The sauce is started with a roux and made with chicken broth, milk, Smoked Gouda cheese, lightly caramelized onions, garlic and spinach. I used a combination of broth with just a little bit of milk to give it a light feel and add extra flavor.
I always have bagged, chopped spinach on hand. It’s my go-to when I want to add a little something extra to casseroles, pastas or soups. And one bag goes a long way. I love the way it speckles into tiny pieces throughout the rice.
The rice has to be cooked first – which can make this time consuming; unless you have leftovers or make it ahead of time. Don’t be mistaken though, the extra time is worth it. And you might be lucky enough to have leftovers for lunch the next day.
I am thrilled with the way this turned out for a recipe that started off on a questionable note as an experiment of sorts. It’s rich and woodsy with a luxurious creaminess that I almost feel comfortable with comparing to risotto. It’s really lovely.
4 cloves Garlic, minced
This is for my April Side Dish Showdown.
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