| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy, Eggs |
|
Tried, Low cal, Low fat, Vegetables, Rice |
8 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Long grain rice; cooked |
| 1 |
c |
Feta cheese; crumbled* |
|
|
Cooking spray |
| 4 |
c |
Zucchini; sliced |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
ts |
Dried mint flakes |
| 1 |
ds |
Ground nutmeg |
| 3 |
lg |
Eggs; lightly beaten |
INSTRUCTIONS
1. Preheat oven to 375
2. Combine cooked rice and 1/2 cup of the Feta
Notes: I was pleasantly surprised at how good this was. Will make again.
Made a few changes from the original recipes as follows: * I used low fat
feta cheese instead of the regular to reduce the fat content even more.
Instead of Mint and Nutmeg I used Hot Sauce (quite a few dashes) and a few
red pepper flakes. Sprinkled a little paprika on top, but will use my
Blackening spice blend next time.
Formatted and Busted by RecipeLu
Recipe by: Cooking Light March 1998 - Pg. 101
Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Feb 28,
1998
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“God specializes in surprise endings”