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Vegetable rice bake
Artist: _
Categories: Cereals, Entrees, Low-calorie, Rice & Grains, Vegetables
Yield: 4
Rating: 0
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Ingredients:
2 tspInstant Chicken Bouillon
1/2 cupChopped Green Pepper
2 cupShredded Zucchini *
1/2 tspOnion powder
1/2 tspDried Oregano, crushed
4 ozLo-cal cream cheese (soft)
2/3 cupLong grain Rice
2 xBeaten Eggs
1 cupSkim Milk
1/2 tspDried Basil, crushed
3/4 cupShredded lo-fat Cheddar chee
2 tbspDiced Pimento
Procedures:
1* or chopped broccoli in a saucepan combine bouillon granules and 1 ?cups water.
2Bring to boiling; add rice.
3Reduce heat and simmer, covered, for 20 minutes or till tender.
4Meanwhile, in a med saucepan combine green pepper and ?cup water.
5Bring to boiling; reduce heat.
6Cover and simmer for 2 minutes.
7Add shredded zucchini or chopped broccoli.
8Cover and simmer for 3-5 minutes or till crisp-tender; drain well.
9Set aside.
10In a large mixing bowl combine eggs, milk, onion powder, basil, oregano, and 1/8 t pepper.
11Stir cheddar cheese and cream cheese into hot rice.
12Stir rice mixture into egg mixture.
13Stir in cooked vegetables and pimento.
14Spoon into a 10x6x2" baking dish.
15Bake, uncovered, in a 350 deg f. oven for 30-35 minutes or till center is set.
16Let stand 5 minutes before serving.
17** per serving: 315 calories, 17 g protein, 33 g carbohydrates, 12 g fat, 169 mg cholesterol, 574 mg sodium, 407 mg potassium
 
 
 
 

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