1 (10 oz.) pkg. frozen chopped spinach
2 c. minute rice
1 (4 oz.) can sliced mushrooms
1 med. onion, chopped
1 tbsp. butter
2 tsp. prepared mustard
1 (8 oz.) pkg. cream cheese, cubed
1 med. carrot, shredded
1/4 c. milk
1/2 c. toasted sunflower seeds

In a 2 quart microwave safe casserole cook spinach according to package directions. Drain; set aside.

In the same casserole combine rice, undrained mushrooms, onion, butter, mustard and 2 cups water. Microwave, covered, on high, about 10 minutes or until liquid is absorbed.

Stir in cream cheese until melted. Stir in spinach, carrots and milk. Cook, covered, on high for 2-4 minutes or until heated through, stirring mixture once. Stir in 1/4 cup of the sunflower seeds. Sprinkle remaining 1/4 cup seeds on top. 4 servings.