3 c. cooked rice (l c. uncooked)
1 c. chopped spinach
2 eggs, well beaten
1 c. milk
1 tsp. Worcestershire sauce
1 1/4 tsp. salt
2 tsp. grated onion
1/4 c. butter or margarine
1/2 c. grated sharp cheese

Toss rice and spinach together with fork. Add eggs, milk, Worcestershire sauce, salt and onion. Toss gently to mix, using care not to mash rice. Pour into greased 2-qt. baking dish; dot with butter and sprinkle cheese on top. Bake in slow oven (325°) 30 to 40 minutes. Makes 8 servings.
Note: Add a few chopped blanched almonds, if you like. You can substitute 1/2 c. chopped parsley for half of the spinach.