Title: Spinach and Brown Rice Casserole (Lacto)
Categories: Vegetable Vegan
Yield: 8 Servings

1	tb	Vegetable oil
1	lg	Onion; chopped
2	c	Mushrooms; sliced
1		Clove garlic clove
1		Egg white
1	tb	Whole wheat flour
2	c	1% lowfat cottage cheese
10	oz	Frozen chopped spinach; drai
3	c	Cooked brown rice
		Fresh ground black pepper to taste
2	tb	Parmesan cheese
2	tb	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 375 F. degrees for at least 30 minutes. Nutrition (per serving): 193 calories Total Fat 5 g (22% of calories) Source: Sue Cochran, CHE, Date Published: 11/20/92, Culinary Hearts Kitchen :

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á

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