Brown Rice and Spinach Casserole

Name: Brown Rice and Spinach Casserole
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 3 tablespoons butter, plus extra for the dish; 2 cups water; 1/2 teaspoon salt; 1 cup long grain brown rice; 1 cup chopped onion; 2 garlic cloves, minced; 1 1/2 lbs spinach, trimmed and chopped (regular or baby); 4 large eggs, beaten; 1 cup milk; 1 1/2 cups shredded sharp cheddar cheese; 1/4 cup chopped fresh parsley; 1 1/2 teaspoons salt; 1/2 teaspoon pepper; 1/4 teaspoon cayenne pepper; 1/4 cup sunflower seeds; paprika, for sprinkling

Submitted by ratherbeswimmin

"In' The Best Casserole Cookbook Ever' by Beatrice Ojakangas"

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Ready In:: 1hr 20mins
Ingredients:: 16
Serves:: 6

ingredients

3 tablespoons butter, plus extra for the dish
2 cups water
¹⁄₂ teaspoon salt
1 cup long grain brown rice
1 cup chopped onion
2 garlic cloves, minced
1 ¹⁄₂ lbs spinach, trimmed and chopped (regular or baby)
4 large eggs, beaten
1 cup milk
1 ¹⁄₂ cups shredded sharp cheddar cheese
¹⁄₄ cup chopped fresh parsley
1 ¹⁄₂ teaspoons salt
¹⁄₂ teaspoon pepper
¹⁄₄ teaspoon cayenne pepper
¹⁄₄ cup sunflower seeds
paprika, for sprinkling

directions

Preheat oven to 350°; butter a shallow 2-quart casserole.
In a saucepan, bring the water and salt to a boil; stir in the rice.
Return to a boil, cover, and decrease heat to low; simmer the rice for 35-40 minutes, or until the rice is tender and the liquid is absorbed.
In a skillet, melt the butter over medium heat; add in the onion and garlic; saute for about 5 minutes, or until tender.
Add in the spinach, a few handfuls at a time, to the onion mixture; cook over medium heat until the spinach is wilted, 3-5 minutes.
In a large bowl, thoroughly combine the cooked rice, onion and spinach mixture, eggs, milk, cheese, parsley, salt, pepper, and cayenne.
Transfer to the casserole; sprinkle with the sunflower seeds and paprika.
Bake, uncovered, for 35 minutes, or until the casserole is set.