Greens and Rice

This recipe is a good source of iron and calcium, and is rich in vitamins A and C.
 * Farmers' Market Recipes by the Commonwealth of Massachusetts Department of Agricultural Resources, public domain government resource—original source of recipe
 * Cook Time: About 45 minutes total
 * Serves: 6

Ingredients

 * 1 pound spinach, collard, or beet greens, steamed and cut into ½ inch strips
 * 2 cups cooked rice, brown or white
 * ⅔ cup grated cheddar cheese
 * 2 eggs beaten
 * 2 tablespoons fresh chopped parsley
 * ⅛ teaspoon black pepper
 * ¼ cup soft, whole grain breadcrumbs

Directions

 * 1) Wash greens and steam until tender.
 * 2) Combine the cooked rice, cheese, and eggs. Add parsley and pepper.
 * 3) In an oiled 8"x8" casserole dish, alternate layers of rice and greens, ending with rice.
 * 4) Top casserole with crumbs. Bake at 350 °F for 30 minutes.