This casserole is toasty and creamy and begs for thirty just-one-more-bites.  Feel free to skip the baking step and serve as a salad if you’re short on time.

Yield: 4 servings; Prep Time: 15 minutes; Cook Time: 20 minutes

• 1 cup (raw) brown rice, prepared according to package directions
• 1/2 cup chopped pecans
• 1.5 heaping cups baby spinach, roughly chopped
• 12 oz tempeh, chopped
• 3/4 cup nayonaise
• 1 cup green salsa

1. Preheat oven to 375 degrees Farenheit.
2. Heat a dry skillet over medium-high heat.  Place nuts in skillet with a pinch of salt.  Cook 2-3 minutes, stirring regularly.  When the nuts are just starting to smell toasty they’re done.
3. Combine all ingredients in a large bowl and stir to incorporate.  Pour into a greased 8×8 casserole dish.
4. Bake for 20 minutes.