Rice, Cheddar & Spinach Pie

3.9 (128)
Rice, Cheddar & Spinach Pie

This rice, spinach and Cheddar pie is a cinch to prepare—especially if you have leftover cooked rice. If you don’t, follow package directions for 4 servings to get about 3 cups cooked rice. Serve with steamed artichokes with light mayo mixed with lemon for dipping.

Yield: 6 servings
Active Time: 15
Total Time: 45

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 3 cups cooked instant or quick-cooking brown rice
  • 1 cup diced extra-sharp Cheddar cheese
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/4 cup nonfat milk

Preparation

  1. Preheat oven to 425°F. Generously coat a 9-inch pie pan with cooking spray.
  2. Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently, until beginning to brown, about 5 minutes. Add garlic and spinach; cook, stirring, 1 minute more. Transfer to a large bowl. Add rice, cheese, pepper and salt to the bowl and stir to combine.
  3. Whisk eggs and milk in a medium bowl. Stir into the spinach-rice mixture. Transfer to the prepared pan and smooth the top with a spatula.
  4. Bake the pie until lightly browned in spots, about 25 minutes. Let stand for 5 minutes before cutting into wedges.

Nutrition

Nutrition Per Serving

calories 340
fat 18 g (6 g sat, 8 g mono)
cholesterol 144 mg
carbohydrates 30 g
protein 14 g
fiber 3 g
sodium 309 mg
potassium 300 mg

Nutrition Bonus Vitamin A (119% daily value), Calcium & Folate (23% dv)

Carbohydrate Serving 2

Exchanges 1 1/2 starch, 1/2 vegetable, 1 high-fat meat, 2 fat

From EatingWell March/April 2012