For cooked brown rice, we trust Vita Clay. It relies on a non-toxic clay pot insert that slow cooks at about 2x less time as a regular slow cooker. Add 2 cups of brown rice and 2 1/2 cups water and set the Vita Clay to 1 hour for perfectly cooked rice.

1. Preheat oven to 350 degrees. Lightly coat the bottom and sides of oven-safe skillet, such as this 10″ ceramic skillet from Xtrema Cookware
2. In a high speed blender, add the pecans, water and Worcestershire sauce. Blend Process on high until smooth and creamy. Set the pecan milk aside.
3. Add the eggs to a large mixing bowl; whisk briefly and then stir in the spinach. Add the cooked rice, pecan milk mixture, rosemary, salt and pepper. Mix until well combined.
4. Transfer the rice mixture to the prepared over-safe skillet and bake for 25 minutes. Remove the casserole from the oven and sprinkle on the chopped pecans. Bake for another 10 minutes.
5. Remove casserole from the oven, cool for about 10 minutes before serving. Serve warm.