Chard Rice Casserole

September 02, 2015
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.)
September 02, 2015 Back to Abbey Cooks
Latest Blog

Unknown

...

A Radical Change of Heart

A Radical Change of Heart

January 24, 2021

Pope Francis said: “Let’s consider a big ob...

Daily Lectio

Daily Lectio

April 26, 2020

Click "Read More" to connect to the latest from Sr. Ger...

Monastery Lentils

June 02, 2019

A popular Guest House recipe that is vegan, easy to mak...

Prince of Peace

Prince of Peace

December 25, 2020

For a child is born to us, a son is given to us; upo...

Sign Up For Our Email List

I'm Also Interested In:

Thank you for your love and support!

The Sisters of Redwoods Monastery