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.