Adapted from ‘Spinach Rice Casserole’ in Mollie Katzen’s Moosewood Cookbook, 1977, published by Ten Speed Press, Berkeley, CA
This casserole takes about 1 1/4 hour to prepare and serves 6 +.
Prepare ahead of time: 2 cups raw brown rice cooked in 4 cups of water
2 pounds raw, chopped chard
1 1/2 cups chopped onion
2 or more cloves of garlic. (We always use more)
3 TBS butter
4 beaten eggs
1 cup milk
1 1/2 cups grated mozzarella or cheddar cheese
1/4 cup chopped parsley
2 TBS tamari
1/2 tsp salt (more to taste)
a few dashes each – nutmeg, cayenne
1/4 cup sunflower seeds (optional)
paprika
Sauté onions and garlic with salt in butter. When onions are soft, add chard. Cook 2 minutes.
Combine with all ingredients except sunflower seeds and paprika. Spread into buttered casserole and sprinkle with sunflower seeds and paprika
Bake covered 35 minutes at 350°F.
(At the monastery we double or triple this recipe and cook in a long baking dish. Our notes read ‘bake uncovered 55 minutes at 325°F.)
