Mushroom, Spinach and Brown Rice Cassserole

1/2 pound (8 ounces) brown mushrooms, cleaned and chopped
2 cups fresh spinach
1 large onion, well chopped
3 cloves garlic, finely chopped
3 cups cooked brown rice, room temperature
1 cube low sodium veggie boullion (for boiling rice)
1/2 cup egg whites
1 cup low fat cottage cheese
1/2 cup low fat sour cream
1/2 teaspoon fine grain sea salt
1/3 cup freshly grated Parmesan cheese
a 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.