Categories: Casserole, Main Dish, Rice, Side Dish

Ingredients

• 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 seed
• paprika, for sprinkling

Directions

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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