Veggie rice squares

Yield: 1 servings

Measure Ingredient
1 cup Chopped onions
¾ cup Shredded zucchini
¾ cup Shredded carrots
2 cups Prepared Gritty Rice
(see separate recipe)
1 teaspoon Dried basil
1 teaspoon Dried oregano
¼ teaspoon Black pepper
2 Egg whites; lightly beaten
½ teaspoon Tabasco; (optional)
2 ounces Shredded Cheddar-style soy cheese

Preheat the oven to 350ø.

Saute the onions, zucchini and carrots in a nonstick skillet until tender.

In a mixing bowl combine the Gritty Rice, basil, oregano, pepper, egg whites, Tabasco and cheese. Stir in the sauteed vegetables.

Spread the mixture evenly in a 9" square baking dish, coated lightly with vegetable oil spray. Bake at 350ø for 30 to 35 minutes, until center is set and edges are starting to turn golden. Let sit a few minutes before cutting into 9 squares.

Yield: 9 servings Serving size: 1 square Per serving: 85 calories, 2 g total fat (⅕ g sat fat), 4 g pro, 13 g carb, 1⅘ g fiber, 73 mg sodium, 0 mg cholesterol. Exchanges: ½ starch, 1 vegetable

Cheesy Rice Squares ­ Make as above, but use only the Gritty Rice, egg whites and soy cheese. This is especially good for children who don't like their foods mixed together.

Per serving: 72 calories, 2 g total fat (⅕ g sat fat), 4 g pro, 10 g carb, 1⅒ g fiber, 69 mg sodium, 0 mg cholesterol. Exchanges: ½ starch Recipe by: 3/99

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