Brought to you by Mama! Biggles sliced up and heated the ham, that’s meat and it is my department.
What does one do with that great big leftover leg o’ ham? You make a lot of dishes with ham of course. Last night, it was corn chowder with ham which was very good indeed and inmouth. Tonight, it was spinach-rice casserole with ham. A very tasty dish, even if it is spinach.
I pulled the recipe for Spinach-Rice Casserole outta Mollie Katzen’s Moosewood Cookbook (New Revised Edition); hacked it up, and called it my own.

Why did I modify a perfectly good recipe? I did it because I didn’t have all of the spinach that hers called for. Likewise, her recipe called for cheddar cheese, and I’ve never been keen on combining orange cheese with spinach. Yeccch!
I wish I could give a more detailed and fascinating, in-depth, culinary explanation on why cheddar and spinach don’t go, but I can’t. They just don’t go. Feta, however, goes with spinach like celebrity has-beens on The Love Boat — a match made in heaven … or Hollywood sets. Take your pick, but feed me feta with my spinach. PLEASE.
On with the recipe…
Ingredients:
1 cup uncooked brown rice
1 tablespoon olive oil (the good stuff; not that crappy yellow oil, either.)
1 cup minced onion
1 yellow bell pepper, seeded and chopped
4 garlic cloves, crushed