4 cups cooked wild rice
\n2 lbs. washed fresh spinach
\n4 eggs
\n2 big bunches green onions
\n1 tsp salt
\n1\/2 tsp pepper
\n1\/2 lb. cheese grated fine
\n4 T. butter
\n1 Cup sunflower seeds
\n4 T. chopped parsley
\n2 T. sesame seeds<\/p>\n
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 T. 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
4 cups cooked wild rice 2 lbs. washed fresh spinach 4 eggs 2 big bunches green onions 1 tsp salt 1\/2 tsp pepper 1\/2 lb. cheese grated fine 4 T. butter 1 Cup sunflower seeds 4 T. chopped parsley 2 T. sesame seeds 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…<\/p>\n