Spinach-Rice Casserole


Straight from the Moosewood Cookbook by Mollie Katzen, 1977. I love this recipe. It's basic but oh so good. When greens are abundant as they are now, I make it a lot. It packs in the greens and brown rice. You can modify the recipe by skipping the cheese & eggs and making it vegan. It's hearty and healthy and the brown rice gives it a great chewy texture. Serves 4 - 6.

4 cups cooked brown rice (2 cups dry makes approx 6 cups cooked rice)
2 lbs. raw, chopped spinach (amount doesn't have to be exact)
(or a combo of spinach bok choy, mustard greens, turnip greens, swiss chard, kale)
2 cloves minced garlic
3 tablespoons butter (or 2 tablespoons olive oil)

4 beaten eggs (or egg substitute)
1 cup milk (skim or whole OK)
1 1/2 cups grated cheddar (less than this works great too)
1/4 cup chopped parsley
2 tablespoons tamari (optional)
1/2 teaspoon salt (or more, to taste)
a few dashes each - nutmeg, cayenne (I like a little more than a dash of cayenne)
1/4 cup sunflower seeds
paprika

Saute onions and garlic with the salt in butter (or oil). When onions are soft, add spinach or greens. Cook 2 minutes.

Combine the onion/greens mixture with the brown rice, eggs, milk, cheese, parsley, tamari, nutmeg, cayenne, sunflower seeds, paprika. Spread into buttered casserole and sprinkle on top.
Bake, covered, 25 minutes at 350 degrees F. Uncover and bake 10 more minutes. I like it best when it is a little browned on top.

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