Source: The New Moosewood Cookbook (slightly modified by Aimee)
Makes at least 8 servings
2 cups uncooked brown rice
1/2 cup chopped onion
2 cloves garlic, minced
2 pounds spinach (or other greens), chopped (12 cups)
1 tsp salt
1/4 tsp nutmeg
1/4 tsp cayenne
1-2 tsp mustard (optional)
1/2 cup sunflower seeds
3 eggs, beaten
1 cup milk
1 1/2 cups shredded cheddar, divided
paprika to top
1. Cook rice in 4 cups water; set aside.
2. Preheat oven to 350. In large pot, saute onion & garlic 2 minutes. Add greens & saute (stiirring frequently) until just wilted. Add rice to spinach mixture along with salt, nutmeg, cayenne, optional mustard, seeds, eggs, milk, and 1 cup cheddar. Stir until well-combined.
3. Spread mixture into oiled 13 x 9 baking dish. Sprinkle remaining 1/2 cup cheddar and paprika. Bake uncovered 40 minutes or until lightly browned on top.