Recipe (mostly) from The New Moosewood Cookbook by Mollie Katzen

Serves 6

2 cups uncooked brown rice (long or short grain)
1 Tbsp butter or marg or olive oil
2 cups minced onions
2 lbs fresh spinach, stemmed and chopped
(about 2 of the 9 oz bags or 3 frozen pkgs)
1 tsp salt
4 medium cloves garlic, minced
1/4 tsp nutmeg
1/4 tsp cayenne
black pepper to taste
1/2 cup or more unsalted sunflower seeds
paprika

optional:
1 medium zucchini, shredded
1 or 2 tsp prepared mustard
2 beaten eggs
1 cup low fat milk
1 cup packed grated cheddar

1. Place the rice in a medium-sized pot with 3 cups of water. Cover, bring to a boil, lower to a slow simmer. Cook covered and undisturbed for 35-40 minutes. Remove from heat, fluff with a fork.

2. Lightly oil a 9 x 13 inch baking pan

3. Heat the butter or marg or oil in a deep skillet. Add onion and saute for 5 minutes or until golden. Add spinach, salt, garlic and cook for 5 minutes over medium heat, stirring frequently. The spinach should wilt quite a bit (put cover to speed this up). Add the rice, the seasonings (except paprika) and about half the sunflower seeds. Mix well.

4. optional part: Beat together eggs, milk and stir this into the spinach-rice mixture, along with the grated cheese.

5. more options: stir in the grated zucchini.

6. Heat oven to 350F. Spread the mixture into the prepared pan. Sprinkle with the remaining sunflower seeds and dust with paprika.

7. Bake uncovered for 35-40 minutes until top is lightly browned.