Categories: Vegetables 
      Yield: 4 servings 
  
      1 c  White or brown rice 
           Salt and pepper; to taste 
      1 lb Fresh spinach 
      1 tb Olive oil 
      1    Onion; minced 
      1    Garlic clove; minced 
      1 ts Chopped thyme 
    1/4 c  Minced parsley 
      1 pn Red pepper flakes 
    1/4 lb Grated provolone cheese 
      3    Eggs; beaten (optional) 
  
  PREHEAT OVEN TO 350F. Cook rice in salted water until tender but still 
  undercooked (15 minutes for white rice, 30 minutes for brown). Drain, rinse 
  with cold water, drain again and set aside. Wash spinach and remove stems. 
  Cook spinach in the water that clings to the leaves, until wilted. Cool and 
  chop coarsely. Heat the oil, add the onion and saute until softened. Add 
  the garlic and thyme. Combine all the ingredients together and season with 
  salt and pepper to taste. Lightly oil a baking dish and add the spinach 
  mixture. Drizzle more oil over the top, if desired. Cover with foil and 
  bake for 25 minutes. Remove foil and cook for 5 minutes more.