Adapted from Moosewood Cookbook (2nd Edition 1992) by Mollie Katzen
I'm always looking for filling and delicious healthy casseroles. I found this one in the Moosewood Cookbook which I frequently cook from. I adjusted, added and deleted ingredients here and there with a delicious result. This casserole makes TONS of servings. I ate it for dinner 5 nights in a row and at one point started stuffing it inside buritos and still I didn't even eat half of it. So if you are cooking for a family it's a great size. If you are cooking for one, like I am, I'd chop this recipe in half!
Miss Jolie Ann
Spinach Rice Casserole
Yield: 10 servings
2 cups organic short-grain brown rice--Uncooked
1 tbsp organic extra virgin olive oil
1 medium organic yellow onion-chopped
2 lbs. organic spinach-chopped
1 tsp organic sea salt
5 medium cloves organic garlic-minced
1/4 tsp organic nutmeg
1/4 tsp organic dry mustard
1/8 tsp organic cayenne pepper
black pepper, to taste
2 organic brown eggs-beaten
1 cup organic unsweetened plain soymilk
1 cup organic swiss cheese-grated/shredded
1. To cook the rice: place rice in a medium-sized saucepan with 4 cups water. Cover, bring to a boil, then lower heat to the lowest possible simmer. Cook covered and undisturbed for 50 minutes. Place cooked rice in a large mixing bowl.
2. Preheat oven to 350 degrees F. Oil a large casserole dish.
3. Heat the olive oil in a large skillet. Add onion and saute over medium-low heat for 10 minutes until soft and slightly browned. Add spinach, salt, garlic, nutmeg, mustard and cayenne pepper to the pan with onions. Cook about 5 more minutes until the spinach is wilted but still bright green. Combine onion & spinach mixture with cooked rice in the large mixing bowl.
4. Add eggs, soymilk and swiss cheese to the bowl and mix well until combined. Add black pepper to your liking.
5. Spread mixture into the greased casserole dish. Bake uncovered for 45 minutes until heated through and lightly browned on top.