This cheesy casserole can be made with any greens you have on hand, swiss chard, mustard greens, kale, collard, or a mixture.
Sun Oven Rice, Greens, and Cheese Casserole
(adapted for the Sun Oven from The New Moosewood Cookbook)
2 cups dry brown rice
1 tablespoon olive oil
2 onions minced (about 2 cups)
2 pounds fresh baby spinach, finely chopped (or your choice of greens)
1 teaspoon salt
4 cloves garlic, minced
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne
1/2 cup sunflower seeds
2 eggs, lightly beaten
1 cup milk
1 1/2 cups grated Cheddar cheese
1/4 teaspoon paprika
Set Sun Oven out to preheat.
Put the rice in a medium-sized pot with 3 cups water. Cover and transfer to the Sun Oven. Cook until all the water has been absorbed, about 1 hour. Leave Sun Oven out. Transfer the cooked rice to a large bowl and fluff with a fork.
While the rice is cooking:
Spray a baking pan with cooking spray; set aside. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring often, until just softened, about 5 minutes. Add the spinach, salt, and garlic to the skillet. Continue cooking and stirring until the spinach wilts, about 5 more minutes. Remove from heat and let cool slightly then stir it into the rice along with 1/4 cup of the sunflower seeds.
In a medium bowl, the eggs and milk. Stir the egg mixture and the cheese into the rice. Spread the rice mixture evenly into the prepared pan. Sprinkle with the remaining sunflower seeds and the paprika. Cover with a second baking pan, transfer to the Sun Oven and bake until set and lightly browned onto, 45 minutes to 1 hour. Let rest 5 minutes before serving.
Makes 6 servings.