Parmesan Spinach Rice Casserole

make Garlic Brown Rice first, then use to make this casserole.  Takes a little time, but it is sooooooooo gooooooood!!!!!!!!

Garlic Brown Rice
2 c. brown rice
1 T. unsalted butter
1 tsp. coarse salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
5 c. water

Stir everything together  in a 2 qt. saucepan.  Bring to boil and cover with tight fitting lid, lowering heat to medium. Simmer for 50 minutes and turn off heat.  Let sit for 5 minutes, then stir to fluff up the rice.

Parmesan Spinach Rice Casserole
1 recipe cooked Garlic Brown Rice
4 T. olive oil
1 c. very thinly slice carrot rounds
1 lg yellow onion, halved and thinly sliced
1 tsp coarse salt
3 T. all purpose flour
3 c. milk
4 c. fresh spinach leaves,  coarsely chopped
2/3 c. shredded Parmesan cheese
sprinkle of garlic powder
freshly ground pepper
1/2 c. Panko bread crumbs

Preheat oven to 350 degrees.  Spray a 13 x 9 baking dish with Pam cooking spray.
In a lg skillet, heat the olive oil over med heat and add the carrots, onions, and salt.  Cook until carrots are tender and onions start to caramelize.  Add the chopped spinach and stir until spinach is wilted. Add the flour and cook for 1 minute, then slowly add the milk and stir until sauce starts to thicken. Add the Parmesan cheese, a good dash of freshly ground black pepper, and heat through.
Spread the cooked rice in the prepared baking dish.  Pour the vegetable sauce over the top and stir to combine.  Sprinkle lightly with garlic powder and top with Panko bread crumbs.  Bake for 45 minutes.  Let stand for 10 minutes before serving.