Sunday, June 1, 2008

Rice Casserole with Something Green Inside

















This is a great recipe if I have leftover rice to use. It is also good when I have leafy greens that need to be eaten. It freezes well too. This casserole is similar to this one here.

2 leeks
2 cups leafy greens (kale, beet greens, bok choy, collards, swiss chard)
1 clove of garlic
1 tablespoon butter
2 eggs
salt
pepper
olive oil
2 cups grated cheddar cheese
1 cup milk
2 cups cooked rice

Butter a casserole dish and preheat the oven to 350 degrees. In a saucepan heat the butter and olive oil. Finely dice the leeks and cook for 5 minutes in the butter and olive oil. Finely chop a green vegetable. Add to the leeks. I use collards in the picture but spinach and broccoli work well. Finely chop the garlic clove and add to the leeks and greens. Season with salt and pepper. If I don't have garlic, I use garlic powder. Cook until greens are wilted about 3-5 minutes.

While the greens are cooking, I beat the eggs in a large bowl. Then, I add the rice, cheese, and milk to the bowl. Last, I dump the leeks and greens into the bowl with the rice, eggs, and milk. Mix until well incorporated, and then pour into the buttered casserole dish. Cook for 1 hour. I know that it is done when the top starts to brown.

1 Comment:

Anonymous said...

Thanks a million! I grew up with a recipe like this, but no one had written it down! I use zucchini and add some cottage cheese or sour cream as well, and lots of pepper! I love this!

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