Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Wild Rice | 1 cup cooked (164g) | 166 |
| Sunflower Seed | 1 oz (28g) hulled | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 cups cooked wild rice
- 2 lbs washed fresh spinach
- 4 eggs
- 2 big bunches green onions
- 1 tsp salt
- 1 Cup sunflower seeds
- 1/2 tsp pepper
- 4 Tbs chopped parseley
- 1/2 lb cheese grated fine
- 2 Tbs sesame seeds
- 4 Tbs butter
- =
Directions
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.
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 Tbsp melted butter sprinkled around on top.
Bake at 350 degrees for 35 minutes, uncovered.