Veggie rice squares
1 servings
Ingredients
| Quantity | 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 |
Directions
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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