Rice, Cheddar & Spinach Pie

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.

From EatingWell: March/April 2012
Yield: 6 servings
Active Time: 15 minutes
Total Time: 45 minutes

Ingredients

  1. 3 tablespoons extra-virgin olive oil
  2. 1 small onion, finely chopped
  3. 3 cloves garlic, minced
  4. 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
  5. 3 cups cooked instant or quick-cooking brown rice
  6. 1 cup diced extra-sharp Cheddar cheese
  7. 1/2 teaspoon freshly ground pepper
  8. 1/4 teaspoon salt
  9. 4 large eggs
  10. 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: 340 calories; 18 g fat (6 g sat, 8 g mono); 144 mg cholesterol; 30 g carbohydrates; 14 g protein; 3 g fiber; 309 mg sodium; 300 mg potassium.

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

2 Carbohydrate Serving

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