Sweet Potato and Rice Casserole
Serves 8 (or 2people four times- great left over!)
4 cups cooked brown basmati (or other) rice
1 diced yellow onion
4 cloves pressed or minced garlic
1/4 cup cooking oil
2 sweet potatoes, cut in 1" cubes
8 cups fresh, chopped spinach
3 cups vegetable broth
1 tbsp curry powder or turmeric
Salt (if not in broth)
1/2 cup fresh parsley or basil, chopped
2 cups shredded cheddar cheese
1/2 cup toasted pumpkin seeds (optional)
Lightly oil bottom and sides of a 9" x 13" casserole dish.
Saute onions and garlic in oil until translucent.
Heat oven to 375 F.
Add broth, (salt), and sweet potatoes to the onions. Simmer for 5 minutes.
Simmer till spinach is wilted and sweet potatoes are softening 2- 3 minutes.
Stir parsley/basil, curry/turmeric, pumpkin seeds and cheese into the rice.
Alternately add and mix the rice mixture and the sweet potato mixture.
Bake 35-45 minutes, until the edges begin to brown.