Gemista-Style Baked Rice with Spinach & Beans

Name: Gemista-Style Baked Rice with Spinach & Beans
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Mediterranean/Greek
Ingredients: 3 tbsp olive oil (divided); 1 medium onion (diced); 4 cloves garlic (minced); 8 oz mushroom (cremini or button, sliced); 10 oz frozen spinach (thawed and squeezed dry); 1.5 cup frozen green beans (no need to thaw); 1 can (15 oz) canned white beans (drained and rinsed); 1.5 cup short-grain white rice (arborio or bomba); 2.75 cup vegetable broth (warm); 1 can (14.5 oz) canned diced tomatoes (with juices); 2 tbsp nutritional yeast; 1.5 tsp dried oregano; 0.5 tsp dried thyme; 1 whole bay leaf; to taste sea salt (divided); to taste black pepper (divided); 1.5 tbsp fresh lemon juice; 2 tbsp fresh parsley (chopped)

A rustic Greek-inspired one-pot baked rice dish layered with tender spinach, mushrooms, white beans, and green beans, braised in a savory tomato-herb broth enriched with nutritional yeast for umami depth and Mediterranean comfort.

60 min total4 servingsMediterranean/Greek

Calories

300

Protein

13g

Carbs

62g

Fat

Ingredients

3 tbsp olive oil (divided)
1 medium onion (diced)
4 cloves garlic (minced)
8 oz mushroom (cremini or button, sliced)
10 oz frozen spinach (thawed and squeezed dry)
1.5 cup frozen green beans (no need to thaw)
1 can (15 oz) canned white beans (drained and rinsed)
1.5 cup short-grain white rice (arborio or bomba)
2.75 cup vegetable broth (warm)
1 can (14.5 oz) canned diced tomatoes (with juices)
2 tbsp nutritional yeast
1.5 tsp dried oregano
0.5 tsp dried thyme
1 whole bay leaf
to taste sea salt (divided)
to taste black pepper (divided)
1.5 tbsp fresh lemon juice
2 tbsp fresh parsley (chopped)

Instructions

1
Preheat oven to 375°F. Heat 2 tbsp olive oil in a large Dutch oven or braising pan over medium heat. Add diced onion and cook, stirring occasionally, until deeply golden and caramelized, about 8–10 minutes. This builds the flavor foundation for the entire dish.
10 min
2
Add minced garlic and cook until fragrant, about 1 minute. Stir in the sliced mushrooms and the remaining 1 tbsp olive oil, cooking until the mushrooms release their moisture and begin to soften, about 5 minutes.
5 min
3
Sprinkle dried oregano and thyme over the mushrooms and stir to bloom the spices in the oil for 30 seconds—you'll smell the herbaceous depth release. This awakens the Mediterranean character of the dish.
1 min
4
Add the rice and stir constantly for 2 minutes, coating each grain with oil. This toasts the rice slightly and helps it absorb liquid more evenly during braising.
2 min
5
Pour in the warm vegetable broth and canned tomatoes with their juices, stirring gently. Add the drained white beans, thawed spinach, frozen green beans, nutritional yeast, and bay leaf. Season with a pinch of salt and pepper. Bring to a gentle simmer on the stovetop.
3 min
6
Cover the Dutch oven with a lid and transfer to the preheated 375°F oven. Braise for 30–35 minutes, until the rice is tender and has absorbed most of the liquid. The liquid should be nearly level with the rice surface—not soupy, not dry.
33 min
7
Remove from the oven and let rest, covered, for 5 minutes. This allows the rice to finish absorbing any remaining liquid and the flavors to settle. Remove the bay leaf.
5 min
8
Fluff the rice gently with a fork, breaking up any clumps. Taste and adjust seasoning with salt and pepper. Finish with fresh lemon juice and a scatter of chopped parsley. The acid brightens the earthy vegetables and cuts through the richness of the oil.
2 min