Courtesy of PureZing
1 package frozen artichoke hearts
1 bunch fresh spinach
2 cloves garlic, pressed or finely minced
2/3 cup long-grain white rice
2/3 cup milk
2 Tablespoons butter
2 Tablespoons onions, chopped
2 Tablespoons fresh parsley, chopped
Sea salt and freshly ground pepper to taste
2 cups Monterey Jack cheese, grated
Preheat oven to 325 degrees
Thaw and cook artichokes per instructions. Chop when cooled. Lightly steam spinach. Drain and chop finely.
Cook rice per instructions.
Beat eggs with milk. Melt butter and add chopped onion, parsley, Sea salt and freshly ground pepper, and eggs and milk mixture.
Stir in cooked rice, spinach, artichokes and cheese and mix gently to combine thoroughly.
Lightly oil (with olive oil), a 9-inch casserole. Spread mixture evenly.
Bake 30-45 mintues. Cool slightly and cut into squares. Serve as an appetizer or a side dish.