Mushroom, Spinach and Brown Rice Cassserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1/2 pound (8 ounces) brown mushrooms, cleaned and chopped2 cups fresh spinach1 large onion, well chopped3 cloves garlic, finely chopped3 cups cooked brown rice, room temperature1 cube low sodium veggie boullion (for boiling rice)1/2 cup egg whites1 cup low fat cottage cheese1/2 cup low fat sour cream1/2 teaspoon fine grain sea salt1/3 cup freshly grated Parmesan cheesea bit of fresh tarragon, chopped
Boil rice with bouillion cube. Cool to room temp.
in a large skillet cook mushrooms until they release their water. Add onions and cook until translucent. Add garlic and spinach. Cook until wilted and remove from heat.
In a large bowl, whisk together eggs, cottage cheese, sour cream & salt. Combine rice mixture and cottage cheese mixture until combined and turn out into cooking sprayed baking dish. Sprinkle with parmesan and cover with foil. Bake at 350 for 30 minutes. Remove foil and bake for another 20 or 30 minutes. Sprinkle with tarragon.
Serving Size: 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user NEWVEGDI.
in a large skillet cook mushrooms until they release their water. Add onions and cook until translucent. Add garlic and spinach. Cook until wilted and remove from heat.
In a large bowl, whisk together eggs, cottage cheese, sour cream & salt. Combine rice mixture and cottage cheese mixture until combined and turn out into cooking sprayed baking dish. Sprinkle with parmesan and cover with foil. Bake at 350 for 30 minutes. Remove foil and bake for another 20 or 30 minutes. Sprinkle with tarragon.
Serving Size: 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user NEWVEGDI.
Nutritional Info Amount Per Serving
- Calories: 291.3
- Total Fat: 7.3 g
- Cholesterol: 18.0 mg
- Sodium: 431.7 mg
- Total Carbs: 44.7 g
- Dietary Fiber: 3.8 g
- Protein: 16.6 g
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