Spinach-parmesan rice

Yield: 5 Servings

Measure Ingredient
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
2¾ cup Water
10 ounces Frozen chopped spinach, (1 package) thawed, drained and squeezed dry
¼ teaspoon Pepper

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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