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[ HAWAII'S KITCHEN ]

Spinach stars
in baked dish

This dish was prepared by Michelle Yamaguchi of Umeke Market on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Spinach Wild Rice Casserole

1 medium onion, diced
4 cloves garlic
1 tablespoon light olive oil
2 cups fresh spinach, steamed & chopped
3 cups cooked wild rice
3 cups cooked brown rice
1-1/2 cups soy cheddar cheese
1/2 cups sunflower seeds
3 eggs (preferably organic)
1/2 cup soy milk
3/8 cup Braggs Liquid Amino, or more to taste
1/2 teaspoon black pepper
1/4 teaspoon EACH cayenne pepper, paprika, nutmeg and chopped dill

Preheat oven to 400 degrees.

Sauté onions and garlic in oil 5 to 7 minutes. Stir in wild rice, brown rice and spinach.

Combine remaining ingredients, but reserve 1/2 cup cheese and 1/4 cup sunflower seeds for topping. Add to spinach/rice mixture. Mix well. Place in a baking pan.

Top with remaining cheese and sunflower seeds. Cover with foil and bake 20 to 25 minutes. Let stand 10 to 15 minutes before serving.

Nutritional information unavailable.



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