Directions

1. Preheat oven to 350 degrees. Butter a pie plate and then coat bottom and sides with breadcrumbs.
2. In a large sauté pan, cook the onion in a few tablespoons of olive oil over medium heat until limp, then add the garlic and cook a minute longer. Add the spinach and cook, stirring occasionally, until wilted. Add the rice and stir well.
3. When the edges of the rice grains are translucent, add a ladle of hot broth and stir until absorbed. Keep cooking for 10 minutes, adding more broth as it is absorbed, and stirring constantly. The rice should be a bit hard. Cool.
4. In a separate bowl, combine eggs, Kelp Purée, cheese and a tablespoon of the spice mixture. Add to spinach and rice mixture
5. stir well to blend all ingredients.
6. Pour mixture into buttered and crumbed pie plate. Sprinkle with breadcrumbs, a few pinches of the spice mixture, and a few small pats of butter. Bake for approximately one hour, or until set. Allow to rest for 15 minutes before serving.
7. Serve with a grated carrot salad for a colorful and delicious meal.
8. Note: This is a gluten-free recipe as long as gluten-free bread crumbs are used.