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
- 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
- Preheat oven to 425°F. Generously coat a 9-inch pie pan with cooking spray.
- 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.
- 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.
- Bake the pie until lightly browned in spots, about 25 minutes. Let stand for 5 minutes before cutting into wedges.
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