| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
Italian |
Veg05 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Arborio rice; or long grain rice |
| 1/2 |
c |
Egg beaters® 99% egg substitute |
| 1 3/4 |
c |
Skim milk |
| 1/4 |
c |
Parmesan cheese |
| 1 |
c |
Part-skim ricotta cheese |
| 1/4 |
c |
Italian parsley; minced |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
White pepper |
INSTRUCTIONS
Cook rice in 4 quarts boiling water until barely tender, about 7
minutes. Transfer to a mesh strainer and cool to room temp.
Preheat overn to 350F. Greas a 9x13x2-inch baking dish.
Whish egg stubstitute and milk. Add the cheeses and seasonings. Stir
in rice and mix well. pour into prepared pan. Cover with parchment
papter. Cover that with aluminum foil. Bake in oven until a knife
inserted in center comes out clean, about 40-45 minutes. Remove from
oven; discard foil and parchment paper.
Broild for 2-3 minutes until light golden. Let rest for 10 minutes
before slicing into squares to serve.
Recipe by: Lean Italian Meatless Meals, Anne Casale
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