A twist on the usual plain rice side dish – this one speckled with beautiful, colorful, garden-fresh vegetables and baked until piping hot.
Instructions
1 small onion, minced
Pinch red pepper flakes
2 tablespoons butter, plus more for dish
1 small onion, minced
Pinch red pepper flakes
1 large bunch or swiss chard and/or kale (can substitute 1 package frozen spinach, thawed, drained and chopped)
1 cup milk (low-fat is fine)
2 eggs
2 cups shredded cheese, your choice, plus extra for top, optional
4 cups cooked rice, brown, white or wild (cooked in stock, preferably)
1 teaspoon chopped scallion greens, basil or cilantry
Salt and freshly ground black pepper
Directions
- Preheat oven to 350 degrees F. Spray or butter a large casserole dish.
- In a large pan over medium-high heat, saute onions with a drizzle of olive oil and red pepper until translucent. Add the greens and cook for 3 minutes. Set aside.
- In a large bowl, whisk together milk and eggs.
- Add the cheese, rice, basil and vegetable mixture and combine well. Season with salt and pepper.
- Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve hot.
