Title: Spinach-Rice Casserole > Paula Giese
Categories: Amerind Rice Casserole
Yield: 1 Servings

4	c	Cooked wild rice
4		Eggs
1	ts	Salt
1/2	ts	Pepper
1/2	lb	Cheese grated fine
4	tb	Butter
2	lb	Washed fresh spinach
2		Big bunches green onions
1	c	Sunflower seeds
4	tb	Chopped parseley
2	tb	Sesame seeds

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.

Copyright 1995, Paula Giese

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