Spinach Rice Casserole


  • 4 cups cooked wild rice      
  • 2 lbs. fresh spinach
  • 4 eggs          
  • 2 big bunches green onions
  • 1 tsp. salt
  • 1 cup sunflower seeds
  • 1/2 tsp. pepper               
  • 4 T. chopped parsley
  • 1/2 lb. cheese grated fine      
  • 2 T. sesame seeds
  • 4 T. butter



  1. Beat 4 eggs with salt, pepper, stir into rice.
  2. Stir in cheese and parsley.
  3. 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).
  4. 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.
  5. Pack into 1 or 2 greased heavy casseroles. Top with toasted sesame seeds and 2 Tbsp melted butter sprinkled around on top.
  6. Bake at 350 degrees for 35 minutes, uncovered.

Goes well with sweet-baked squash, pumpkin or candied sweet potatoes.