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. –Deb, 2010

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

Got leftovers? Substitute any cooked rice or grain to total 1 1/2 cups and/or use less spinach and add any cooked vegetable (broccoli is good!). Double cheese for richer dish. –Deb, 2022

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Preheat oven to 350 degrees. 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 in the oven also for a nice complimentary side.

Nut-Loaf

Our paperback copy of Diet for a Small Planet is falling apart because we have made this so often (it’s called Walnut-Cheddar Loaf in the book).  Nutloaf has been one of Connor’s favorite dinners ever since he was very small, as long as it’s served with cranberry sauce.  This is a double recipe, we always make two loaves and freeze one for another day.

2 cups walnuts, ground
2 cups grated cheddar cheese
1 cup raw brown rice, cooked
4 cups finely chopped onions, sautéed in olive oil
4 eggs, beaten
1/2 t salt
4 T nutritional yeast
2 t caraway seeds
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Preheat oven to 350 degrees.  Prepare and combine all ingredients and divide between two oiled or buttered bread pans.  Bake for 35 – 40 minutes.  Let stand for 10 minutes before cutting or attempting to remove loaf from pan for freezing.  Serve with cranberry sauce.