2 cups brown rice
2 medium onions, chopped
3 to 5 cloves garlic, crushed
1 (10 oz.) pkg. frozen spinach, thawed
1 (16 oz.) pkg. frozen mixed vegetables, thawed
1/2 tsp. cumin
1/4 tsp. cardamom
salt and pepper, to taste
2 tbsp. olive oil
1 egg, beaten
2 tbsp. butter (optional)

Rinse rice thoroughly. Place in a large pot of boiling water with 1-2 inches of water over the rice. Cook for 40 to 45 minutes.

Meanwhile, sauté onions for 5 to 7 minutes in oil, then add garlic and cook for another 1 to 2 minutes. Add spinach and sauté for five minutes, then add vegetables and spices and cook for a further five minutes. When rice is finished, drain and rinse. Add rice to other ingredients.

Place half of rice mixture in greased (preferably with olive oil) oven proof baking dish along with the beaten egg. Place the rest of the mixture in a mound on top, then poke a small hoke in the top of the mound.

Place in a 350°F oven for 30 minutes. If using butter, take the dish out and place the butter in a few places on top. Cook for another 30 minutes.

Variation: Add several chopped tomatoes or a can of chopped tomatoes to the recipe with the other vegetables. Cook for 10 to 15 minutes longer before adding the rice. Sometimes I add lentils or other grains to the rice.

Submitted by: Ruth Quick