Spanish rice casserole

Yield: 4 servings

Measure Ingredient
4 cups Cooked brown rice
2 pounds Spinach; chopped
1 cup Chopped onion
2 \N Cloves minced garlic
3 tablespoons Butter
4 \N 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
\N \N Paprika

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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