Spinach and Rice Casserole

Spinach and Rice Casserole

Serves 6

1/2 Onion, chopped

4 Cloves garlic, minced

4 Tablespoons water

3 Tablespoons flour

2 Cups unsweetened original almond milk

1 Cup reduced sodium vegetable broth

2 Tablespoons cornstarch

1 Tablespoon cold water

3 Sprigs of dillweed, minced

1 teaspoon reduced sodium tamari

1 teaspoon yellow curry powder

Black pepper to taste

1/2 teaspoon celery seed

5 Cups rice, cooked

5 Cups fresh spinach

In a large pan, saute onion and garlic in 4 tablespoons water until tender, then sprinkle with flour and stir to make a paste.  Add milk and broth.  Mix cornstarch with 1 tablespoon cold water and add to pan and stir until it thickens.  Add dillweed, tamari, curry powder, black pepper, and celery seed and stir to combine.  Last add in rice and spinach.  At this point, you can continue to heat through and serve.  Or, mixture can be transferred to an oven safe dish and baked at 350 degrees for 20 minutes or until desired temperature is reached.

Notes:  Adjust seasonings as needed.  More milk may need to be added if mixture is too thick.  You want it more creamy than dry, especially if you will be baking it in the oven.