Sunday, March 17, 2013

Spinach Rice Casserole

Spinach Rice Casserole

This is a more involved dinner, feeding at least 12, so I recommend serving this for company meals.  It is so good, satisfying, and very nutritious. It is not a heavy casserole even with the eggs and milk.

Or prepare and enjoy the leftovers later in the week.

2 c. uncooked brown or white rice.
1 tbsp. butter
2 c. diced onion
2 lbs fresh spinach, stemmed and finely chopped
3-4 diced mushrooms container mushrooms of choice (I use Baby Bella)
1 tsp. salt
3 medium cloves garlic, minced
1/4 tsp. parsley flakes
1/4 tsp. cayenne (optional)
black pepper to taste
1 to 2 tsp. prepared mustard (opt.)
1/2 c. raw sunflower seeds
2 beaten eggs
1/2 c. milk
1 1/2 c. grated mozzarella

Cook rice and place in large bowl- fluff with fork.

Preheat oven to 350 and grease a 9X13 baking dish.

Heat oil and sauté onion until soft. Add spinach, salt, mushrooms, and garlic, cook 5 min. over med. heat, stirring. Add to rice.

Beat together eggs and milk and pour over mixture, add cheese, raw sunflower seeds, and parsley to the top.

Bake 30-35 min. on 350. The sunflower seeds get nice and crispy. This got a thumbs-up rating from my most picky eater. She doesn't like nuts, but she loved the sunflower seeds.
adapted from moosewood cookbook

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