Recipe: Spinach-Wild Rice Casserole for Darlene

Spinach-Wild Rice casserole
(about 2 1/2 quarts)

4 cups cooked wild rice
2 lbs washed fresh spinach
4 eggs
2 big bunches green onions
1 tsp salt
1 Cup sunflower seeds
1/2 tsp pepper
4 Tbs chopped parsley
1/2 lb cheese grated fine
2 Tbs sesame seeds
4 Tbs butter

Beat 4 eggs with salt, pepper, stir into rice. Stir in cheese and parsley. Tear stems .from spinach and chop these tough stems very fine. Fry them lightly with 2 big bunches of green onions chopped fine (including most of the green part). Tear up or chop coarsely the spinach leaves and stir them into the frying pan to wilt a little. Then stir it all into the rice mix. Stir in some sunflower seeds. Taste for seasoning. Pack into 1 or 2 greased heavy casseroles. Top with toasted sesame seeds and 2 Tbsp melted butter sprinkled around on top. Bake at 350 degrees for 35 minutes, uncovered. Goes well with sweet-baked squash, pumpkin or candied sweet potatoes.