This oven-baked rice casserole is a modern, vegetable-forward interpretation of the traditional Bulgarian dish drob sarma. The classic version uses chopped liver and other offal combined with rice, scallions, spinach and mint, then baked and finished with a creamy topping. For those who prefer a milder version, this recipe swaps the organ meats for a savory mix of vegetables while keeping the comforting layered texture and yogurt topping. Traditionally enjoyed at Easter or on St. George’s Day (May 6), the original dish celebrates the end of winter and the arrival of new life. This updated casserole is adaptable, easy to make, and suitable for everyday meals or holiday tables.
Oven Baked Rice and Veggie Casserole
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Ingredients
The Rice Filling:
- ¼ cup avocado oil (60 ml) or any neutral oil
- 3 washed and finely chopped leeks or yellow onion (about 300 g)
- 2 peeled and grated carrots
- 1 small container finely diced button mushrooms (200 g), optional
- 1 small pack frozen, thawed and chopped spinach (about 500 g) or fresh spinach
- 1 cup washed jasmine rice (200 g)
- salt and pepper to taste
- 5 finely diced green onions
- 3 finely chopped garlic cloves
- 2.5 cups unsalted vegetable broth
- 1 tablespoon finely chopped mint
The Topping:
- 1.5 cups plain yogurt (about 350 g)
- 3 medium eggs
- salt to taste (a heaping pinch)
- 3 tablespoons all-purpose flour
Instructions
The Rice Filling:
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Preheat the oven to 400°F (200°C).
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Heat the oil in a sauté pan over medium heat. Add the chopped leeks or onion and the grated carrots and cook until softened, a few minutes.
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If using mushrooms, add them now and cook briefly until they release their moisture.
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Stir in the spinach (fresh or thawed) and cook for another minute.
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Add the rinsed rice, salt and pepper. Mix well so the rice is coated with the vegetables and oil.
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Add the green onions and garlic, stirring for another minute between additions so flavors build evenly.
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Pour in the unsalted vegetable broth and stir in the chopped mint. Remove from the heat.
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If your pan is oven-safe, transfer it to the oven. Otherwise, pour the mixture into a baking dish and bake for 15–20 minutes or until the rice is tender and most liquid is absorbed.
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Remove from the oven and either serve as is or continue with the topping below.
The Topping:
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In a bowl, whisk the yogurt until smooth. Add the eggs, a generous pinch of salt, and the flour, whisking until lump-free.
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Pour the yogurt mixture evenly over the baked rice and smooth the surface with the back of a spoon.
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Return to the oven for about 15 minutes, or until the top is set and lightly golden. If needed, broil for the last 1–2 minutes to brown the surface.
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Let the casserole rest for 30–40 minutes so it firms up. This makes slicing into neat squares much easier.
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Cut into squares and serve warm with a green salad or extra yogurt on the side. Enjoy.
Nonna’s Notes
Vegetables are interchangeable: omit mushrooms if you dislike them, or swap leeks for two finely diced yellow onions. Use whatever vegetables you have on hand.
The yogurt topping is optional. You can leave it off or replace it with a classic bechamel if you prefer. Any plain yogurt will work; Balkan-style yogurt is traditional but not required.
When using frozen spinach, you can leave the moisture in or squeeze it out — both methods work. Fresh spinach can be used as well.
A broil finish for 1–2 minutes gives a nicely browned top if your oven doesn’t brown evenly. Use an oven-safe pan or transfer the filling to a baking dish (a 12-inch round or a 9×13-inch dish both work).
Nutrition and ingredient weights are approximate; adjust seasonings and liquid as needed based on your rice variety and pan size.