| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy, Vegetables |
|
Breakfast, Eggs |
6 |
servings |
INGREDIENTS
| 2 |
c |
Cooked Long-Grain Brown Rice |
| 3/4 |
c |
Mozzarella Cheese; Part Skim Milk, Shredded |
| 1 |
ts |
Dried Dill |
| 1 |
lg |
Egg; Lightly Beaten |
|
|
Vegetable Cooking Spray |
| 14 |
oz |
Artichoke Hearts; Quartered |
| 3/4 |
c |
Skim Milk |
| 1/4 |
c |
Thinly Sliced Green Onions |
| 2 |
ts |
Dijon Mustard |
| 1/4 |
ts |
White Pepper |
| 2 |
lg |
Eggs; Lightly Beaten |
INSTRUCTIONS
Combine the rice, 1/4 cup cheese, dill, and 1 egg in a small bowl,
and stir well. Press the mixture into a 9 inch pie plate coated with
cooking spray. Bake at 350? for 5 minutes; set aside. Arrange the
artichokes in the rice shell; sprinkle with 1/2 cup cheese. Combine
milk and remaining ingredients in a small bowl; stir well. Pour over
cheese. Bake at 350? for 50 minutes or until set. Let stand for 5
minutes; serve warm.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on
Aug 31, 1999, converted by MM_Buster v2.0l.
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