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Spinach-Rice Casserole > Paula Giese

casseroles, native, rice

4 cup cooked wild rice
4 eggs
1 teaspoon salt
1/2 teaspoon pepper
1/2 lb cheese grated fine
4 tablespoon butter
2 lb washed fresh spinach
2 big bunches green onions
1 cup sunflower seeds
4 tablespoon chopped parseley
2 tablespoon sesame seeds

Beat 4 eggs with salt, pepper, stir into rice. Stir in cheese and parsley. Tear stems .from spinach and chop these tough stems very fine. Fry them lightly with 2 big bunches of green onions chopped fine (including most of the green part). Tear up or chop coarsely the spinach leaves and stir them into the frying pan to wilt a little. Then stir it all into the rice mix. Stir in some sunflower seeds. Taste for seasoning. Pack into 1 or 2 greased heavy casseroles. Top with toasted sesame seeds and 2 Tbsp melted butter sprinkled around on top. Bake at 350 degrees for 35 minutes, uncovered. Goes well with sweet-baked squash, pumpkin or candied sweet potatoes. Copyright 1995, Paula Giese

Yield: 1 servings

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