Spinach & brown rice casserole (lacto)
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Spinach & brown rice casserole (lacto)
  Spinach    Rice    Casserole  
Last updated 6/12/2012 1:24:28 AM. Recipe ID 58016. Report a problem with this recipe.
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      Title: Spinach & brown rice casserole (lacto)
 Categories: Rice, Casseroles, Prodigy, Dec.
      Yield: 8 Servings
      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
  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. 1.80

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Recipe ID 58016 (Apr 03, 2005)

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