A mixture of Parmesan cheese and wheat germ top off this healthy brown rice and spinach side dish, giving it a more nutritional and flavorful alternative to the ‘typical’ breadcrumb topping. I have had this in my recipe box for at least 20 years and usually serve it with fish and fresh sliced tomato for a colorful complete meal.
Brown Rice and Spinach Oven Bake
1/2 cup uncooked brown rice
1 cup shredded Cheddar cheese
2 tablespoons fresh chopped parsley
1/2 teaspoon salt
1 pound fresh baby spinach leaves
3 tablespoons wheat germ
3 tablespoons fresh grated Parmesan cheese
1 tablespoon olive oil
Heat oven to 350°F. Lightly grease 1-1/2 quart casserole dish. Cook brown rice as directed on package.
In large bowl, beat eggs. Stir in cooked rice, Cheddar cheese, parsley, and salt; mix well. Fold in spinach. Pour mixture into prepared casserole dish.
Combine wheat germ, Parmesan cheese and oil in a small bowl. Evenly sprinkle on top of rice mixture. Bake at 350°F. for 30 minutes or until spinach is tender and casserole is heated through.