Cheesy Scallops Spinach and Brown Rice Casserole
- 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
- Combine skim milk, butter, cornstarch, paprika, salt and pepper in a medium sauce pan.
- Bring to a boil over low-medium heat and cook until thickened whisking constantly.
- Remove from heat and add cheese and gently stir until melted.
- Combine scallops, spinach, thyme and broth in a large skillet.
- bring to a boil, reduce heat and simmer until opaque, 3 to 5 minutes.
- Add rice. Stir and heat thoroughly.
- Add cheese sauce.
- Serve and enjoy!
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/cheesy-scallops-spinach-and-brown-rice/
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