Brown Rice and Spinach Casserole

• 3 tablespoons butter, plus extra for the dish
• 2 cups water
• 12 teaspoon salt
• 1 cup long grain brown rice
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 12 lbs spinach, trimmed and chopped (regular or baby)
• 4 large eggs, beaten
• 1 cup milk
• 1 12 cups shredded sharp cheddar cheese
• 14 cup chopped fresh parsley
• 1 12 teaspoons salt
• 12 teaspoon pepper
• 14 teaspoon cayenne pepper
• 14 cup sunflower seeds
• paprika, for sprinkling

1. Preheat oven to 350; butter a shallow 2-quart casserole.
2. In a saucepan, bring the water and salt to a boil; stir in the rice.
3. Return to a boil, cover, and decrease heat to low; simmer the rice for 35-40 minutes, or until the rice is tender and the liquid is absorbed.
4. In a skillet, melt the butter over medium heat; add in the onion and garlic; saute for about 5 minutes, or until tender.
5. Add in the spinach, a few handfuls at a time, to the onion mixture; cook over medium heat until the spinach is wilted, 3-5 minutes.
6. In a large bowl, thoroughly combine the cooked rice, onion and spinach mixture, eggs, milk, cheese, parsley, salt, pepper, and cayenne.
7. Transfer to the casserole; sprinkle with the sunflower seeds and paprika.
8. Bake, uncovered, for 35 minutes, or until the casserole is set.

butter, water, salt, long grain brown rice, onion, garlic, spinach, eggs, milk, cheddar cheese, parsley, salt, pepper, cayenne pepper, sunflower seeds, paprika

Taken from www.food.com/recipe/brown-rice-and-spinach-casserole-426444 (may not work)