Ready in 45 minutes
Preheat oven to 350
Prepare rice as usual.
Saute onions and garlic with salt in butter. When onions are soft, add kale. Cook 2 minutes.
Mix all the ingredients listed under sauce together.
When the melange has cooled a bit, add the cooked brown rice then pour in the sauce and mix well.
Spray a casserole dish with Pam.
Spread the mixture into the casserole dish and give it a good shaking to level it out.
Bake covered, 35 minutes at 350F.
Adapted from Spanish Rice Casserole posted on BigOven Recipe by: Mollie Katzen, "Moosewood Cookbook"
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aurora_odetI thought this was pretty good but was not a hit with my family. Thats not going to hurt the review stars though because my husbands afraid of healthy food ;)4y ago
Otterpond[I made edits to this recipe.]6y ago
OtterpondI made this today with some small variations that I don't think changed the intent of the dish too much, but perhaps.. I used kale instead of spinach but prepared it in the same manner, I used EggStirs instead of real eggs to save on calories and cholesterole. I enriched the milk by using 1/4 evaporated milk, 1/4 cup plain yogurt and 1/2 cup skim milk. My topping is a mixture of some fresh sour dough bread crumbs that I needed to use up and Almond Accents. So yeah its differnent but I believe it cooked up the same as intended. Picture posted.6y ago