Green Rice Casserole, aka "Grinch Rice" or "Lucky Leprechaun Rice" (dairy, soy, egg, nut, tomato/tomatillo free)

• 2 cups cooked white rice

• 16-20 oz fresh spinach or kale, washed and prepared*

• 1 medium onion, diced*

• 3-5 garlic cloves, or jarlic to taste*

• 1/2 cup chicken or vegetable broth*

• 3 tablespoons olive oil*

• 4 flax eggs (4 tablespoons of ground flax seeds in 1/4 cup cold water)

• Salt and pepper to taste

*You can substitute a batch of Instant Pot Collard Greens with its pot likker, here.

Preheat the oven to 350°F.

Combine the ground flax seeds and water to make your flax eggs, set aside to gel.

Heat the olive oil in a large saute pan, and add the diced onion. When the onion is translucent, add the garlic to the pan and saute until it's golden brown. Add the spinach or kale to the pan, and saute until the greens have cooked down.

Add the contents of your saute pan and the broth (or your collards and pot likker) to a blender bowl, and blend until pureed.

In a large mixing bowl, add the cooked rice, pureed greens, and gelled flax eggs and mix well to combine thoroughly. Turn the rice mixture into a greased 8x8" casserole dish, and bake at 350°F for one hour, until the top is golden brown. Allow to cool for 10-20 minutes before slicing into squares to serve.

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