- 3/4 cup brown rice
- 2 bunches organic spinach, chopped
- 1 large yellow onion, chopped
- 1 clove garlic, minced
- 100 g. nonhydrogenated margarine or butter
- 4 tbsp unbleached flour
- 1 cup milk
- salt and pepper to taste
- 1 tbsp. soya sauce
- 200 g. light cheddar cheese
- 1/2 cup wholewheat bread crumbs
- 1/4 cup parmesan cheese (optional)
Cook rice as per package directions (takes about 45 minutes.)
Use right away or refrigerate to make the dish later.
Blanche spinach for 3 minutes or so in a little boiling water.
Toss the cooked rice and spinach together.
Toss the cooked rice and spinach together.
Place in a greased caserole dish
In a saucepan, melt margarine or butter.
Sautee the onion and garlic till golden.
Stir in 1/2 cup milk.
Whisk the flour into the remaining milk.
Add to the pan, stirring till the mixture thickens.
Add soya sauce and salt and pepper to taste.
Finally, stir in the grated cheese.
When cheese melts, pour sauce over the spinach and rice mixture in the casserole dish.
Stir breadcrumbs with parmesan cheese. Sprinkle on top.
Bake at 180 degrees C or 350 degrees F for about 20 minutes, until heated through and top is golden.
