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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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With green broccoli, golden cheese and sweet red peppers, this bountiful bake has plenty of eye appeal. and it makes a tasty and satisfying meatless entree or side dish. Ingredients:
2 cups hot cooked rice |
3/4 cup shredded reduced-fat cheddar cheese |
1/2 cup egg substitute |
3/4 teaspoon garlic salt |
1 (10 ounce) package frozen chopped broccoli, thawed |
4 ounces chopped fresh mushrooms |
1/2 cup chopped sweet pepper |
1/2 medium onion, chopped |
1 cup egg substitute |
1/2 cup nonfat milk |
1/2 teaspoon onion salt |
1/2 teaspoon pepper |
1 cup shredded reduced-fat cheddar cheese |
Directions:
1. In a bowl, combine the rice, cheese, 1/2 cup egg substitute and garlic salt. Press firmly into a 2-quart baking dish coated with nonstick cooking spray. Bake at 375°F for 10 minutes. Meanwhile, place the broccoli, mushrooms, red pepper and onion in a steamer basket over 1 inch boiling water in a saucepan. Bring to a boil; cover and steam for 5 minutes or until crisp-tender.
2. In a bowl, combine the egg substitute, milk, onion salt and pepper; stir in vegetables. Pour over rice crust. Sprinkle with cheese. Bake, uncovered at 375°F for 25-30 minutes or until a knife inserted near the center comes out clean.
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