Esta es una exhibición prevé de cómo se va ver la receta de 'Spinach And Brown Rice Casserole' imprimido.

Receta Spinach And Brown Rice Casserole
by Global Cookbook

Spinach And Brown Rice Casserole
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 8

Ingredientes

  •     Vegetable Oil spray
  • 10 ounce fresh spinach Or possibly 10-ounce package frzn no-salt-added minced spinach, thawed
  • 3 c. cooked brown rice (about 1 c. uncooked)
  • 2 c. nonfat or possibly low-fat cottage cheese
  •     Egg substitute equivalent to 1 egg or possibly 1 egg
  • 1 Tbsp. all-purpose flour
  • 1 Tbsp. grated Parmesan cheese
  • 1/2 tsp dry thyme, crumbled
  •     Pepper to taste
  • 1 tsp light margarine
  • 1 1/2 c. minced onion (3 medium)
  • 3 med cloves, garlic, chopped, or possibly 1-1/2 tsp bottled chopped garlic
  • 8 ounce fresh mushrooms, sliced (2 to 2-1/2 c.)
  • 3 Tbsp. grated Parmesan cheese
  • 2 Tbsp. sunflower seeds

Direcciones

  1. Preheat oven to 375F. Lightly spray a 13x9x2-inch pan with vegetable oil spray.
  2. If using fresh spinach, remove large stems and tear leaves into bite-size pcs. If using frzn spinach, squeeze out moisture. Set aside.
  3. In a large bowl, combine rice, cottage cheese, egg substitute, flour, 1 Tbsp. Parmesan, thyme, and pepper. Set aside.
  4. In a large saucepan, heat margarine over medium-high heat. Saute/fry onions and garlic till onion is translucent/soft, 2 to 3 min. Reduce heat to low and add in spinach and mushrooms. Cook, covered, for 3 to 5 min.
  5. Add in cottage cheese mix and blend well. Spoon mix into pan and sprinkle with 3 Tbsp. Parmesan and sunflower seeds. Bake, uncovered, for 25 to 30 min.