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Chard Rice Casserole

Chard Rice Casserole

September 2, 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.)

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