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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Spinach and Brown Rice Casserole Recipe

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This recipe for Spinach and Brown Rice Casserole is from Cooking with the Estabrooks: Recipes We Call Home For, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
vegetable oil spray
10oz spinach (fresh or thawed)
Fresh spinach: tear into bite-size pieces
Frozen spinach: squeeze out moisture
3 c cooked brown rice
2 c lowfat cottage cheese
1 egg or substitute
1 tbsp all-purpose flour
1 tbsp grated Parmesan
1/2 tsp dried thyme
Pepper to taste
1 tsp light margarine
1.5 c chopped onion (3 mdm)
3 mdm garlic cloves, minced
or--1.5 tsp minced garlic
8 oz fresh mushrooms, sliced
3 tbsp grated Parmesan
2tbsp sunflower seeds
Directions:
Directions:
Preheat Oven to 375 F. Spray 9x13 with veg spray. Combine
rice, cottage cheese, egg substitute, flour, 1 tbsp Parm.
cheese, thyme & pepper. Set aside. In a saucepan, melt
margarine over mdm-hi heat, saute onion & garlic ‘til onion is
translucent (2-3 min). Reduce heat to low: add spinach &
mushrooms. Cook, covered for 3-5 min. Add cottage cheese
mixture & blend well. Spoon mixture into pan & sprinkle with 3
tbsp Parmasan & sunflower seeds. Bake, uncovered for 25-
30 minutes.
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