Greens and Rice

This recipe is a good source of iron and calcium, and is rich in vitamins A and C.
* Farmers' Market Recipes by the Commonwealth of Massachusetts Department of Agricultural Resources, public domain government resource—original source of recipe
* Cook Time: About 45 minutes total
* Serves: 6
== 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
== Directions ==
# 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.
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Category:Beet greens Recipes
Category:Casserole Recipes
Category:Cheddar Recipes
Category:Collard greens Recipes
Category:Side Dish Rice Recipes
Category:Vegetarian Side Dish Recipes