Description Edit


Spinach-Rice Casserole

  • Makes about 2½ quarts

Ingredients Edit

Directions Edit

  1. Beat 4 eggs with salt, pepper, stir into rice.
  2. Stir in cheese and parsley.
  3. Tear stems from spinach and chop these tough stems very fine.
  4. Fry them lightly with 2 big bunches of green onions chopped fine.
  5. Tear up or chop coarsely the spinach leaves and stir them into the frying pan to wilt a little.
  6. Then stir it all into the rice mix.
  7. Stir in some sunflower seeds.
  8. Taste for seasoning.
  9. Pack into 1 or 2 greased heavy casseroles.
  10. Top with toasted sesame seeds and 2 tbsp melted butter sprinkled around on top.
  11. Bake at 350°F for 35 minutes, uncovered.
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