Yield: 1 casserole
|¾ cup||Uncooked brown rice|
|1 each||Onion, peeled and chopped|
|16 ounces||Frozen spinach, thawed (or two pounds fresh, cooked and drained)|
|½ pounds||Dairy-free cheese, grated (available in natural foods stores)|
|x||Freshly ground black pepper|
|¼ cup||Whole wheat bread crumbs|
Put the rice in a medium saucepan with water and salt. Bring to a boil. Cover, reduce the heat and cook 45 minutes.
While the rice is cooking, fry onion in oil for 10 minutes over low heat. Then add spinach and remove from heat. Add this mixture to the cooked rice, together with three-quarters of the cheese. Add pepper to taste.
Turn the mixture into a shallow-oven-proof dish. Sprinkle the bread crumbs and remaining cheeese on top. Cook for 30 minutes at 350 degrees.
Recipe by Jody Mykins, Sojourner House, Rochester, NY, as seen in the Corydon Ireland column in THE OLYMPIAN, 6/28/95.
Typed by iRis gRayson.
Submitted By IRIS GRAYSON On 07-09-95