SPINACH-RICE CASSOROLE
2 cups cooked RICE (brown or white) 1-1/2 cups grated CHEDDAR CHEESE (or goat cheese) 4 EGGS beaten 4 tbls chopped fresh PARSLEY 1 tsp SALT 1 tbls Olive OIL 4 tbls WHEAT GERM (or crushed crackers) 2 lbs. FRESH SPINACH (washed, drained, stemmed and chopped) Chopped MUSHROOMS (optional)
1. Combine egg, salt and parley 2. Add in rice, mix well then add in cheese. 3. Add Spinach a little at a time stirring to make sure it is coated well 4. Add mushrooms (optional) 5. Pour in rectangular baking dish. 6. Soak wheat germ (or crushed crackers) in olive oil – then sprinkle over top of casserole 7. Cover with aluminum foil (shiny side face down) and BAKE at 350 for 45 mins – and uncovered for 15 minutes. 8. Let stand for 10-15 minute before serving. (Great for left-overs)
Good with tomato salad (see below)
TOMATO SALAD
Cherry tomatoes or 6 quartered roma tomatoes 2-3 gloves of fresh chopped garlic 2 bunches of chopped spring onions 2 tbls olive oil 2 tbls Balsamic vinegar
Let marinade overnight before serving.
_________________ Kat
|