Hippie Comfort Food

Last week I had a lousy day and when I got home, I wanted to make something warm and comforting for dinner that was still reasonably healthy. I decided to make a greens and rice casserole that I remembered vaguely from a Moosewood cookbook that we had in a household I lived in in the 90s. I couldn't find the exact recipe online, but I found this one that is pretty similar. I tweaked it a little to make it slightly healthier (olive oil instead of butter, more greens) and to use ingredients I had on hand.  It was really good; comforting and nourishing, and it made me feel like a Greener all over again.  It is perfect for a cold rainy day when you are feeling bummed and want something warm and savory.

Greens and Rice Casserole

3 1/2 cups cooked brown rice


1 Tbsp olive oil

1 large yellow onion, chopped

3 cloves garlic, finely chopped


1 large bunch chopped greens
 (I used chard, but any greens will work just fine)

1 tsp salt



1/2 tsp smoked paprika

1 tsp prepared mustard


1/2 cup chopped walnuts

2 eggs, lightly beaten


1 cup milk


1 cup grated cheese (I used sharp cheddar)

1 can chickpeas, drained and rinsed

Preheat the oven to 350 F and oil a 13 x 9 pan.

Heat the olive oil in a large skillet. Add the onion and garlic and cook, stirring occasionally, until softened. Add the greens and salt and  cook until the greens are wilted and tender.

Transfer to a large bowl and stir in the rice, greens, chickpeas, smoked paprika, mustard, half the walnuts, eggs, milk, and half the cheese. Mix well, then pour into casserole dish.

Top with remaining cheese and walnuts. Bake for about 35 minutes, until beginning to brown on top. Serve with a green salad.