| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
5 |
Servings |
INGREDIENTS
| 3/4 |
c |
1% low-fat cottage cheese |
| 1/2 |
c |
Grated fresh Parmesan cheese |
| 1/3 |
c |
Nonfat cream cheese, softened |
| 2 |
tb |
Nonfat cream cheese, softened |
| 1/4 |
c |
Chopped onion |
| 1/2 |
ts |
Dried thyme |
| 1 1/4 |
c |
Uncooked white basmati rice |
| 2 3/4 |
c |
Water |
| 10 |
oz |
Frozen chopped spinach, (1 package) thawed, drained and squeezed dry |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Combine cottage cheese and next 4 ingredients in a blender; process until
smooth. Set aside.
Combine rice and water in a large saucepan, and bring to a boil. Cover,
reduce heat, and simmer for 20 minutes or until liquid is absorbed. Stir in
the chopped spinach, cottage cheese mixture, and pepper. Yield: 5 servings
(serving size: 1 cup).
Per serving: 274 Calories; 3g Fat (11% calories from fat); 16g Protein; 44g
Carbohydrate; 11mg Cholesterol; 465mg Sodium
Serving Ideas : Serve immediately.
NOTES : One serving of this three-cheese dish has as much calcium as a
glass of milk.
Recipe by: Cooking Light, Nov/Dec 1994, page 148
Posted to MC-Recipe Digest V1 #454 by igor@digex.net on Jan 28, 1997.
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