Spinach and Brown Rice Casserole

I've made this one many, many times.  It's a personal favorite, especially when I'm trying to eat gluten and/or dairy free.  You can easily make it vegan style (delicious) - or add the optional butter/eggs/milk/cheese.  I've tested it on several groups now and have come to the conclusion that if you like eating healthy, you'll love this.  If you don't - well then, you probably won't.

2 c. uncooked brown rice

1 Tab. olive oil or butter
2 c. onion, minced
2 lbs. whole spinach bunches, stemmed and finely chopped
OR 1 lb. box of baby spinach from Costco, finely chopped (easier bc it's washed & stemmed already)
1 tsp. salt
4-5 cloves garlic, minced
1/4 tsp. nutmeg
1/4 tsp. cayenne (this makes the dish pretty spicy - use less to tone it down)
black pepper, to taste
1-2 tsp. prepared mustard
1/2 c. sunflower seeds (divided use in recipe)
paprika

OPTIONAL:
2 beaten eggs
1 c. milk
1 1/2 c. packed grated cheddar

Place rice and 3 c. water in a medium saucepan.  Cover & bring to a boil.  Reduce heat to lowest possible simmer and cook covered & undisturbed 35-40 minutes or until all liquid is absorbed.  Remove from heat, transfer to a mixing bowl and fluff with a fork.

Preheat oven to 350*.  Pam a 9x13 pan.

Heat olive oil (or butter) in a deep skilled.  Add onion and saute 5-8 min. - until soft.  Add spinach, salt and garlic.  Cook 5 min. more over medium heat, stirring frequently.  Add this mixture to the rice along with the seasonings and half the sunflower seeds.  Mix well.

OPTIONAL:  Beat eggs, milk and cheese.  Stir this into the spinach-rice mixture along with the grated cheese.

Spread into prepared pan and sprinkle with remaining sunflower seeds and dust with paprika.  Bake 35-40 min. until heated through and lightly browned on top.