Recipe-Spinach-Rice Casserole

Time: 1-¼ hours to prepare, including baking
Servings: 4-6.

Before you begin: Prepare 4 cups cooked brown rice, a buttered casserole dish, and preheat oven to 350.

4 cups cooked brown rice
2 lbs raw, chopped spinach (I remove the stems)
1 cup chopped onion
2 cloves minced garlic (I usually double or triple the garlic)
3 Tbsp butter
4 eggs, beaten
1 cup milk
1-½ cups grated cheddar cheese (a little extra doesn’t hurt)
¼ cup shopped parsley
2 Tbsp tamari sauce
½ tsp salt (or more, to taste)
A few dashes of nutmeg
A few dashes of cayenne pepper
¼ cup sunflower seeds (I’ve used both raw and roasted & salted)
Paprika

1. Prepare the rice in advance. (I use Lundburg short grain organic brown rice).
2. Saute onions and garlic with salt in butter until the onions are soft.
3. Add spinach. Cook 2 minutes.
4. Combine all other ingredients except sunflower seeds and paprika.
5. Spread into buttered casserole and sprinkle sunflower seeds and paprika on top.
6. Bake, covered, 35 minutes at 350.