Spinach and Rice Casserole

Makes about 2 1/2 quarts.

4 cups cooked wild rice
2 lbs. washed fresh spinach
4 eggs
2 big bunches green onions
1-tsp. salt
1-Cup sunflower seeds
1/2-tsp. pepper
4 Tbs. chopped parsley
1/2 lb. cheese grated fine
2-Tbs. sesame seeds
4 Tbs. Butter

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.

Home