Ingredients
- 1 pound spinach, collard, or beet greens, steamed and cut into ½ inch strips
- 2 cups cooked rice, brown or white
- ⅔ cup grated cheddar cheese
- 2 eggs beaten
- 2 tablespoons fresh chopped parsley
- ⅛ teaspoon black pepper
- ¼ cup soft, whole grain breadcrumbs
Make it step by step
- Wash greens and steam until tender.
- Combine the cooked rice, cheese, and eggs. Add parsley and pepper.
- In an oiled 8"x8" casserole dish, alternate layers of rice and greens, ending with rice.
- Top casserole with crumbs. Bake at 350 °F for 30 minutes.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.