Spinach Rice Casserole

Another family favorite slightly adapted from our beat up old paperback copy of Recipes for a Small Planet (page 167).  Except the kids don’t really agree.

3/4 c raw brown rice, cooked
1/2 c grated cheddar
1 lb fresh spinach, rolled up and sliced
2 eggs, beaten
2 T chopped fresh parsley
1/2 t salt
1/4 t pepper
2 T wheat germ
extra virgin olive oil
Combine the cooked rice and cheese in a large bowl.  Combine the eggs, parsley and spices in a small bowl and add to the rice and cheese mixture.  Stir in the raw chopped spinach until well mixed.  Pour into an oiled casserole dish.  Top with wheat germ and splash (or spray) with olive oil.

Bake for 35-40 minutes — pop some sweet potatoes for a nice complimentary side!

3 responses to “Spinach Rice Casserole

  1. Good ideas Sherry, I’m going to try some of them, starting with the kale!

  2. Sherry P from Nova Scotia

    PS…forgot to mention that I used quinoa instead of rice!

  3. Sherry P from Nova Scotia

    I have adapted this recipe throughout the years but the original is still a favorite (especially with corn bread when possible). When out of spinach I have used beet greens fresh from the garden. Delicious! My latest was using organic kale (a good anti-cancer veg), organic eggs, Daiya (dairy free) cheddar style shreds (but not as much as real cheddar) and ground up flax seed with olive oil (to replace the wheat germ). Sometimes, I throw in a hint of ginger or other spice. A side of pete’s frootique (a store here in Nova Scotia) sweet potato salad (thought not noted as organic, im sure one could come up with an organic equivalent). Absolutely divine. Thank you diet for a small planet!. You have saved me on more than one occasion.

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