Spanish rice casserole
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
4 | cups | Cooked brown rice |
2 | pounds | Spinach; chopped |
1 | cup | Chopped onion |
2 | Cloves minced garlic | |
3 | tablespoons | Butter |
4 | Eggs; beaten | |
1 | cup | Milk |
1½ | cup | Grated cheddar cheese |
¼ | cup | Parsley; chopped |
2 | tablespoons | Tamari soy sauce |
½ | teaspoon | Salt; or to taste |
1 | dash | Nutmeg |
1 | dash | Cayenne |
¼ | cup | Sunflower seeds |
Paprika |
Directions
Saute onions and garlic with salt in butter. When onions are soft, add spinach. Cook 2 minutes.
Combine with all ingredients except sunflower seeds and paprika. Spread into buttered casserole and sprinkle seeds and paprika on top.
Bake covered, 35 minutes at 350F.
Recipe by: Mollie Katzen, "Moosewood Cookbook" Converted by MM_Buster v2.0l.
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