1 c. chopped onion
2 c. chopped leafy greens (like kale or spinach)
1 tbsp. soy sauce
1 tsp. ground cumin
1/2 tsp. ground coriander
3 c. cooked long grain brown rice (instant), cooked separately
2 ripe tomatoes, sliced

In a large skillet, bring 1/4 cup of water to a boil. Add onion and stir-fry over medium heat until softened. Add greens, cover and steam over low heat until greens are barely tender (5-10 minutes). Add soy sauce, cumin, coriander and rice; mix well and remove from heat. Press the mixture into a 9 inch square baking dish. Layer the sliced tomatoes over the top. Bake 25-30 minutes in a 350 degree oven. Makes 6 servings.