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Baked Spinach with Brown Rice and Cheese

This is a great little casserole that can be a side dish or a meatless entrée: we served it alongside grilled bangers and Homemade Baked Beans for a cozy Saturday night supper. It can be prepped ahead of time and baked as needed, which makes it ideal for company or a ‘get-ahead-of-it-all’ family meal. Chock full of spinach and brown rice, this deceptively healthy recipe will compliment most anything!

Baked Spinach with Brown Rice and Cheese

1 tsp. butter
1 tbs. oil
1 onion, finely diced
1 cup brown rice
2 cups chicken or vegetable stock
1 lb. baby spinach
4 oz. grated cheddar cheese (¾ cup)
2 eggs, beaten
freshly ground nutmeg
salt and pepper
2 tbs. wholewheat breadcrumbs
1 tbs. butter, melted
good pinch of cayenne pepper

Melt the butter and oil in a large skillet and add the onions. Cook to soften. Stir in the rice to get it nicely coated with oil. Add the stock, bring to a boil, cover, reduce to a simmer and cook for 30 minutes, until the liquid has evaporated and the rice is tender. Remove from the heat, stir in the spinach and leave to cool a bit.

Heat the oven to 350°F. Add the cheese, eggs, nutmeg, salt, and pepper to the spinach and rice. Transfer to an oiled casserole or pie plate.

Combine the breadcrumbs with the butter and cayenne pepper. Sprinkle on top and bake for 35 minutes.

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