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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