2 c. cooked brown rice
1/2 lb. tofu
2 tbsp. spinach juice (from thawing)
2 tbsp. oil (for sauteing)
2 cloves garlic, minced
1/8 tsp. nutmeg
10 oz. pkg. frozen, chopped spinach
2 tbsp. oil
1 1/2 tsp. salt
1 med. onion, finely chopped
1/4 tsp. freshly ground pepper

Preheat oven to 325 degrees. Have ready the cooked rice. Thaw and reserve liquid from one package of frozen spinach. Blend the tofu, oil, spinach juice, and salt until smooth and creamy. Saute onions and garlic in oil. Remove from heat and fold in cooked rice, pepper, nutmeg, thawed spinach, and blended tofu mixture. Bake in oiled glass baking dish for 30 minutes.

Variation: Substitute 1/2 cup fresh, chopped parsley for the spinach and leave out nutmeg.