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2 c. cooked brown rice
2/3 c. raw rice (brown or
1/4 c. Parmesan cheese
1 egg, beaten
2 Tbsp. lemon juice

1/4 c. margarine
1 c. chopped onions
2 cloves garlic, minced
3 Tbsp. whole wheat flour
1 1/2 c. milk
1 tsp. salt
1/4 tsp. pepper
dash of nutmeg
2 (10 oz.) pkg. chopped
2 1/2 c. grated sharp Cheddar
6 eggs
3 Tbsp. wheat germ
3 Tbsp. Parmesan cheese

Crust: Cook brown rice according to package instruc-
tions to yield 2 cups. Cool, then combine with rest of crust
ingredients and pat along bottom and sides of greased 9 x
12-inch pan. Set aside.
Filling: Saute onions and garlic in margarine until
tender. Blend in flour and seasonings. Slowly blend in milk,
stirring over low heat until thick. Add spinach and Cheddar
cheese. Remove from heat, blend in 6 beaten eggs. Pour
filling into rice crust. Top with wheat germ and Parmesan
cheese. Bake at 350 degrees for 40 to 50 minutes. Sauteed mushrooms
may be added to filling. An excellent vegetarian entree.

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