3 c. cooked long grain rice
1 (10 oz.) pkg. frozen spinach, thawed & drained
1/2 c. minced parsley
1/2 c. slivered almonds
1/4 c. butter
2 tsp. fresh lemon juice
1 tsp. salt
Dash garlic powder
1 egg
1 c. milk

Combine rice, spinach, onion, parsley, almonds, butter, lemon juice, salt and garlic powder. In a 2 quart casserole. Beat egg with milk. Stir into rice mixture. Cover and refrigerate. When thoroughly cooled, bake in microwave for 15 minutes, turning dish every 4 minutes. Let casserole set for 10 minutes before serving. NOTE: If the rice is cooked in the 2 quart casserole first, and then the casserole, you will save on cleaning time.