Cheesy Scallops Spinach and Brown Rice Casserole
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 lb bay scallops
  • ½ cup chicken broth
  • 3 cups baby spinach
  • 3 cups cooked brown rice
  • 3.5 ounces Reduced-Fat Dubliner, shredded
  • 1½ cups skim milk
  • 1 tablespoon Kerrygold unsalted butter
  • 1 tablespoon cornstarch
  • 1 teaspoon thyme
  • ½ teaspoon smoked paprika
  • salt and pepper to taste
Instructions
Cheese sauce
  1. Combine skim milk, butter, cornstarch, paprika, salt and pepper in a medium sauce pan.
  2. Bring to a boil over low-medium heat and cook until thickened whisking constantly.
  3. Remove from heat and add cheese and gently stir until melted.
Skillet
  1. Combine scallops, spinach, thyme and broth in a large skillet.
  2. bring to a boil, reduce heat and simmer until opaque, 3 to 5 minutes.
  3. Add rice. Stir and heat thoroughly.
  4. Add cheese sauce.
  5. Serve and enjoy!
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/cheesy-scallops-spinach-and-brown-rice/