Steph’s Spinach-Rice Casserole

We picked up the first of the winter Blue Moon farm harvests this weekend, and I ordered 2# of spinach just to make a favorite recipe… which I then couldn’t find.  ANYWHERE.  I’ve made it enough times, maybe I could reproduce it, but I decided to stray a bit deliberately.

Ingredients:
3c. brown rice, cooked
2# spinach
2 green onions, chopped (white and green)
3 medium cloves garlic
juice of 1 lemon
3 oz. sharp cheddar (I used Ropp jalapeno white cheddar)
1/4 tsp cayenne
1/4 tsp nutmeg
salt & freshly ground pepper to taste
2T flaxseed meal
1c. low moisture/part skim mozzarella (plus about 1/2 c. for top)
1 egg, beaten

While rice is cooking, saute onion and garlic, and add spinach and toss until wilted. Mix together with rice and everything except the egg (wait until this mixture cools a bit before adding the egg, or you’ll scramble it!)

Spread into oiled 9×12 casserole pan, and sprinkle with more mozzarella. Cook at 450 F for about 30 mins, covered w/ foil.

Serve with sriracha.

It was delicious!  We both liked it better than the original, actually. The lemon juice really brought out the flavor of the spinach, and it didn’t hurt that it was just picked yesterday.

ETA: oh, for crying out loud, it was already posted here. I looked, but obviously not hard enough.