Spinach And Brown Rice Casserole (lacto) Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Vegetable oil,
10 ounce: Frozen chopped spinach, drai
1 large: Onion, chopped
3 cup: Cooked brown rice,
2 cup: Mushrooms, sliced
Fresh ground black pepper,
1 Clove: garlic clove,
- to taste,
1: Egg white,
2 tbsp: Parmesan cheese,
1 tbsp: Whole wheat flour,
2 tbsp: Sunflower seeds,
2 cup: 1% lowfat cottage cheese,
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. 1.80
Source from luhu.jp
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. 1.80
Source from luhu.jp