Rice, Cheddar & Spinach Pie

From EatingWell: March/April 2012

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.

Makes: 6 servings

Active Time: 15 minutes

Total Time: 45 minutes

Nutrition Profile

View Our Nutrition Guidelines »

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

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

Per serving: 340 calories; 18 g fat ( 6 g sat , 8 g mono ); 144 mg cholesterol; 30 g carbohydrates; 0 g added sugars; 14 g protein; 3 g fiber; 309 mg sodium; 300 mg potassium.

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

Carbohydrate Servings: 2

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

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