|¾ cup||1% low-fat cottage cheese|
|½ cup||Grated fresh Parmesan cheese|
|⅓ cup||Nonfat cream cheese, softened|
|2 tablespoons||Nonfat cream cheese, softened|
|¼ cup||Chopped onion|
|½ teaspoon||Dried thyme|
|1¼ cup||Uncooked white basmati rice|
|10 ounces||Frozen chopped spinach, (1 package) thawed, drained and squeezed dry|
Combine cottage cheese and next 4 ingredients in a blender; process until smooth. Set aside.
Combine rice and water in a large saucepan, and bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until liquid is absorbed. Stir in the chopped spinach, cottage cheese mixture, and pepper. Yield: 5 servings (serving size: 1 cup).
Per serving: 274 Calories; 3g Fat (11% calories from fat); 16g Protein; 44g Carbohydrate; 11mg Cholesterol; 465mg Sodium Serving Ideas : Serve immediately.
NOTES : One serving of this three-cheese dish has as much calcium as a glass of milk.
Recipe by: Cooking Light, Nov/Dec 1994, page 148 Posted to MC-Recipe Digest V1 #454 by igor@... on Jan 28, 1997.
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