Spinach Pie with Rice Crust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Before you start assembling this pie, you'll need to cook the brown rice and the spinach first. You'll need about 1 pound of washed and trimmed spinach to get 2 cups of cooked. Cook 1 cup rice in 1 cup water according to package directions to get 2 cups cooked rice. Ingredients:
2 cups cooked instant brown rice |
3/4 cup egg substitute, divided |
1/2 cup finely chopped onion |
1 tablespoon margarine, melted |
cooking spray |
1/3 cup evaporated fat-free milk |
1/8 teaspoon salt |
1/8 teaspoon white pepper |
2 cups drained cooked spinach |
2/3 cup (2.6 ounces) shredded swiss cheese |
1 tomato, sliced |
Directions:
1. Preheat oven to 350°.
2. Combine rice, 1/4 cup egg substitute, onion, and margarine; press mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Set aside.
3. Combine 1/2 cup egg substitute, milk, salt, and pepper; stir in spinach and cheese.
4. Pour spinach mixture into prepared rice crust; arrange tomato slices around edge of pie. Bake at 350° for 30 minutes or until set. Let stand 10 minutes before cutting into 4 wedges.
5. carbo rating: 28
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