Recipe: Spinach and Brown Rice Casserole

recipelink.com Chat Room Recipe Swap - 2001-03-01
From: calliope,.NY

CALLIOPE’S SPINACH AND BROWN RICE CASSEROLE

4-cups of cooked brown rice
*1-cup of this can be wild rice....yum!*
1-large yellow, or red onion, rough chopped
1-sweet red pepper, rough chopped
4-garlic cloves, minced
2 boxes frozen chopped spinach, defrosted and drained well
or use Swiss chard...3-4 large bunches, stemmed, sauteed with garlic and drained...save the liquid for soups or a hot broth drink!
1/2-cup chopped Italian parsley
2-cups grated Asiago cheese.....you may use cheese of your choice
6-large eggs
1-1/2-cups milk
2-3 Tbsp. soy sauce
1/2-Tbsp. Cajun Essence or if you don’t have it,
a mixture of oregano, cayenne, thyme and paprika
salt, pepper and nutmeg, to taste

*** optional additions......
chopped black olives, mashed extra firm or seasoned, baked tofu, canned artichoke hearts, sliced into quarters, sunflower seeds, toasted pine nuts or some other chopped nuts of your choice.

Prepare the rice and set aside.
aute the onion, garlic and red pepper in oil of your choice, or butter.
Add the spinach and warm to get rid of more of the water. Add all the seasonings and remove from the heat. Add the rice and any of the optional ingredients you may want to use, and blend thoroughly.
Beat the eggs with the milk. Stir the cheese in by hand and add to the rest of the mixture. Pour into a buttered baking dish of the size into which it will fit, but not be too thin of a layer. Cover and bake at 350 for 35 minutes or until the eggs are just set.

I served this recently with a cold 4-Bean Salad and it made a very complete and I think, pretty healthy, meal. And always...fruit for dessert!

NOTE.......you may use Swiss chard if you prefer!