| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy, Grains |
|
Rice, Casseroles, Prodigy, Dec., Fatfree |
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
lg |
Onion; chopped |
| 2 |
c |
Mushrooms; sliced |
| 1 |
|
Clove garlic clove |
| 1 |
|
Egg white |
| 1 |
tb |
Whole wheat flour |
| 2 |
c |
1% lowfat cottage cheese |
| 10 |
oz |
Frozen chopped spinach; drai |
| 3 |
c |
Cooked brown rice |
|
|
Fresh ground black pepper to taste |
| 2 |
tb |
Parmesan cheese |
| 2 |
tb |
Sunflower seeds |
INSTRUCTIONS
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. 1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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