Spinach and brown rice casserole (lacto)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 1 | large | Onion; chopped |
| 2 | cups | Mushrooms; sliced |
| 1 | Clove garlic clove | |
| 1 | Egg white | |
| 1 | tablespoon | Whole wheat flour |
| 2 | cups | 1% lowfat cottage cheese |
| 10 | ounces | Frozen chopped spinach; drai |
| 3 | cups | Cooked brown rice |
| Fresh ground black pepper to taste | ||
| 2 | tablespoons | Parmesan cheese |
| 2 | tablespoons | Sunflower seeds |
Directions
Heat oil in a large skillet and saute onion, mushrooms and garlic until tender. In a small bowl, mix egg white, flour and cottage cheese. Add to sauteed vegetables along with spinach. Stir rice, pepper, thyme and 1 tablespoon of parmesan cheese. Turn into a greased 12 x 8-inch baking dish and top with remaining parmesan cheese and sunflower seeds. Bake at 375 F. degrees for at least 30 minutes. Nutrition (per serving): 193 calories Total Fat 5 g (22% of calories) Source: Sue Cochran, CHE, Date Published: 11/20/92, Culinary Hearts Kitchen :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1⅘á