Spinach-rice casserole (about 2 1/2 quarts):

4 cups cooked wild rice 2 lbs washed fresh spinach 4 eggs 2 big bunches green onions 1 tsp salt 1 Cup sunflower seeds 1/2 tsp pepper 4 Tbs chopped parseley 1/2 lb cheese grated fine 2 Tbs sesame seeds 4 Tbs butter

Beat 4 eggs with salt, pepper, stir into rice. Stir in cheese and parsley. Tear stems .from spinach and chop these tough stems very fine. Fry them lightly with 2 big bunches of green onions chopped fine (including most of the green part). Tear up or chop coarsely the spinach leaves and stir them into the frying pan to wilt a little. Then stir it all into the rice mix. Stir in some sunflower seeds. Taste for seasoning. Pack into 1 or 2 greased heavy casseroles. Top with toasted sesame seeds and 2 Tbsp melted butter sprinkled around on top. Bake at 350 degrees for 35 minutes, uncovered. Goes well with sweet-baked squash, pumpkin or candied sweet potatoes.

051	Simpler Posole
052	Bean Balls
053	Mashed Sweet Potatoes
054	Hazelnut Stuffed Sweet Potatoes
055	Acorn squash stuffed with wild rice
056	Corn Casserole
057	Cree Baked Black Beans
058	FRIED GREEN TOMATOES
059	Mashed squash
060	Green Chili Beans Stir Fry
061	Succotash with Cream
062	Spinach-rice casserole
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