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Monday, April 27, 2015

Brown Rice And Spinach Casserole

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

  • Servings: 6
  • 3 tablespoons butter, plus extra for the dish
  • 2 cups water
  • 1/2 teaspoon salt
  • 1 cup long grain brown rice
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 1/2 lbs spinach, trimmed and chopped (regular or baby)
  • 4 large eggs, beaten
  • 1 cup milk
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/4 cup chopped fresh parsley
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup sunflower seeds
  • paprika, for sprinkling

Recipe

  • 1 preheat oven to 350°; butter a shallow 2-quart casserole.
  • 2 in a saucepan, bring the water and salt to a boil; stir in the rice.
  • 3 return to a boil, cover, and decrease heat to low; simmer the rice for 35-40 minutes, or until the rice is tender and the liquid is absorbed.
  • 4 in a skillet, melt the butter over medium heat; add in the onion and garlic; saute for about 5 minutes, or until tender.
  • 5 add in the spinach, a few handfuls at a time, to the onion mixture; cook over medium heat until the spinach is wilted, 3-5 minutes.
  • 6 in a large bowl, thoroughly combine the cooked rice, onion and spinach mixture, eggs, milk, cheese, parsley, salt, pepper, and cayenne.
  • 7 transfer to the casserole; sprinkle with the sunflower seeds and paprika.
  • 8 bake, uncovered, for 35 minutes, or until the casserole is set.

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