Spinach & Brown Rice Casserole Recipe - Cooking Index
1 tablespoon | 15ml | Vegetable oil |
1 tablespoon | 15ml | Onion - chopped (large) |
2 cups | 474ml | Mushrooms - sliced |
1 | Garlic clove | |
1 | Egg white | |
1 tablespoon | 15ml | Whole wheat flour |
2 cups | 292g / 10oz | Cottage cheese |
10 oz | 284g | Frozen chopped spinach - drain |
3 cups | 480g / 16oz | Cooked brown rice |
Fresh ground black pepper - to taste | ||
2 tablespoons | 30ml | Parmesan cheese |
2 tablespoons | 30ml | 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 375F for at least 30 minutes.
Source:
Sue Cochran, CHE, Date Published: 11/20/92, Culinary Hearts Kitchen :
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