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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 3 |
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The Moosewood cookbook inspired this recipe, from their Spinach-Rice Casserole. They make a larger dish, and use nutmeg, which I omitted. You could leave out the parsley too. Ingredients:
2 cups brown rice, cooked |
1 lb fresh spinach, chopped |
1/2 cup onion, chopped |
2 cloves garlic, minced |
2 tablespoons butter |
2 eggs, beaten |
1/2 cup milk |
3/4 cup cheddar cheese, grated |
3 -4 sprigs fresh parsley, chopped fine |
1 tablespoon tamari, a soy sauce |
1 dash salt |
1 dash cayenne |
Directions:
1. Follow package directions to make 2 cups cooked brown rice.
2. Over medium heat, cook garlic and onions with 1 1/2 tablespoons butter until soft.
3. Add spinach, saute for 2 minutes, remove from heat.
4. Preheat oven to 350 degrees; grease casserole dish with remaining butter.
5. When rice is cooked, remove from heat and add contents of skillet, eggs, milk, cheese, parsley, tamari, salt and cayenne.
6. Pour into casserole pan and spread evenly.
7. Dust with paprika.
8. Cover and bake 30 minutes.
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