2 1/2 cups leftover/pre-cooked brown rice, room temperature1 1/2 cups cups finely chopped spinach 4 ounces firm organic tofu, crumbled 10 black olives, chopped 1/2 medium onion, diced 1/3 cup walnuts or almonds, toasted 2 tablespoons olive oil 1/2 cup shredded Manchego cheese (or Parmesan, or Gruyere) 3 large eggs 1/2 teaspoon fine grain sea salt
Preheat oven to 400°F. Rack in the top third. Grease a 10-inch round baking dish (or equivalent) with a bit of olive oil. In a large bowl combine the rice, spinach, and tofu. Now, reserving a bit of each for garnish, stir in the olives, and onion, nuts and olive oil. Now stir in 1/4 cup of the cheese. In a small bowl whisk together the eggs, and salt. Fold the eggs into the rice mixture, pour into the prepared baking dish, and sprinkle with remaining cheese. Bake for 30 minutes or until the casserole is set, and the top toasty and golden. Remove from the oven, and sprinkle with remaining onions, olives, and nuts. Sprinkle with a bit more salt before serving - or taste and get a sense of whether you need any.