| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Odia |
Zodiac, Lowfat |
6 |
Servings |
INGREDIENTS
| 1 |
ts |
Butter or margarine |
| 1 |
c |
Low sodium chicken broth |
| 1 |
c |
1% low-fat milk |
| 3/4 |
c |
Rice |
| 10 |
oz |
Frozen corn kernels |
| 10 |
oz |
Frozen peas |
| 2 |
tb |
Flour |
| 1 |
ts |
Oregano |
| 1/4 |
ts |
Black pepper |
| 8 |
|
Green onions, trim coarsely chop |
| 1/2 |
lb |
Extra lean ham slice, 1/2" cubes |
| 1 |
c |
Lowfat cheddar cheese, shredded |
| 1/4 |
c |
Chopped parsley, optional |
| 3 |
oz |
Neufchatel cheese, optional |
INSTRUCTIONS
Preheat the oven to 425 degrees. Butter a 13-by-9-inch baking dish; set
aside.
In a medium saucepan, bring the broth and milk to a boil over medium heat.
Add the rice and cook for 10 minutes. Meanwhile, in a large bowl, combine
the corn and peas and break them up to separate. Stir in the flour, oregano
and pepper. Add the green onions and ham. Add the cheddar cheese and
parsley. Blend; set aside.
In a small bowl, beat the softened cream cheese with about -1/3 cup of the
hot broth-milk mixture until smooth. Stir the cream cheese into the
vegetable mixture. Then stir in the remaining rice with the broth-milk
mixture. Place the mixture in the prepared baking dish. Cover tightly with
foil. Bake for 35 to 40 minutes or until the rice is tender. Stir several
times during baking for even cooking. Makes 6 servings.
~ From "Thursday Is Potluck" (Time-Life Books, $14.95).
Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and
edited for MasterCook by patH (phannema@wizard.ucr.edu) on Apr 23, 97. MC
Estimates 398 cals, 8.7 g fat, 19.6% CFF.
Recipe by: Time-Life, Thursday Is Potluck Posted to Digest eat-lf.v097.n108
by PATh <phannema@wizard.ucr.edu> on Apr 23, 1997
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