10 February 2017

Ode to Mollie, in casserole form

This is a veggie-loaded and otherwise altered version of Mollie Katzen's good old rice and spinach casserole from her original Moosewood cookbook.  It was one of my first standby recipes in grad school and has morphed many times over the years, but it still hits the spot on a cold winter night. It's also a great way to use leftover cooked rice and lentils or any other kind of beans you have laying around! 

Important: Please note from the title that the casserole itself is not dirty, though the hippies eating it may be.



Dirty Hippie Rice Casserole

Serves 6-8

4 cups cooked rice (any kind but Minute!)
1-1.5 cups cooked lentils or small beans
2 lbs. raw, chopped spinach or other greens (amount doesn't have to be exact)
2 cloves minced garlic
2 tablespoons olive oil
3 eggs beaten with 1 teaspoon prepared mustard
1 cup milk (any)
1 1/2 cups grated cheddar cheese (I like Parmesan)
4-5 button mushrooms, thinly sliced
1 small carrot, shredded or cut into matchsticks
2 cups chopped broccoli
1 tablespoon soy sauce
1 teaspoon salt (or more, to taste)
a few dashes each - nutmeg, cayenne (I like a little more than a dash of cayenne)
1/4 cup sunflower seeds or pepitas
paprika

Saute onions and garlic with the salt in oil. When onions are soft, add greens, broccoli, and carrot. Cook 2 minutes.

Combine the veggies with the rice, lentils, eggs, milk, cheese, soy sauce, nutmeg, cayenne, and sunflower seeds/pepitas. Spread into buttered casserole and sprinkle some paprika on top.

Bake, uncovered, 35 minutes at 350 degrees F. Uncover and bake 10 more minutes.