Friday, December 12, 2008

Leftover Rice Casserole

We love this recipe so much that I actually plan to have leftover rice in my menu planning. It is very, very forgiving. You can mix and match ingredients as you want.

Leftover Rice Casserole
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.

1 onion chopped
2 plus cups leafy greens (kale, beet greens, bok choy, collards, spinach, swiss chard) More is even better!
1 clove of garlic
1-tablespoon butter
2 eggs
2 cups grated cheddar cheese
1-cup milk ( or cream)
2 cups cooked rice

Saute onion, greens, and garlic in butter in frying pan until tender.

Mix eggs, salt and pepper, rice, cheese and milk in bowl.

Spray pan and pour egg mixture in and put in 350 degree oven for about an hour. (Depending on size)

I add extra eggs and/or cheese, extra rice, ect.

Double this to fit in 9 x 13 pan.

Could use broccoli or any type of veggie you have on hand.


Anonymous said...

When do you add the greens mixture to the egg mixture?

Michelle (She Looketh Well) said...

Hi there, sorry about that. you saute the greens with the onions and then mix it with the egg mixture. Hope that helps.