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Rice and Cheese Casserole

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Yield: 6 servings

2 1/2 c Cooked brown rice -cheese
3 Green onions, chopped 1/2 c Low-fat milk
1 c Low-fat cottage cheese 1/2 ts Dijon-style mustard
1 ts Dill weed Nonstick vegetable spray
1/4 c Freshly grated Parmesan

Combine all but the last ingredient in a mixing bowl. Pour into a
casserole dish coated with nonstick vegetable spray. Bake in a
preheated 350 degree oven for 15 to 20 minutes. Serves: 6 (3/4 cup
servings)

Calories: 225, Protein: 14 g, Fat: 4 g, Carbohydrates: 34 g, Fiber:
2.5 g, Cholesterol: 10 mg, Sodium: 328 mg, Potassium: 218 mg

Exchange: 1 1/2 starch/bread 1/2 lean meat 1 low-fat milk

From: UCSD Healthy Diet for Diabetes cookbook Posted by: Debbie
Carlson - Cooking Echo

RECIPE CLIPPED by Joan Johnson

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Comments

Rice and Cheese Casserole<br /> Yield: 6 servings<br /> <br /> 2 1/2 c Cooked brown rice -cheese<br /> 3 Green onions, chopped 1/2 c Low-fat milk<br /> 1 c Low-fat cottage cheese 1/2 ts Dijon-style mustard<br /> 1 ts Dill weed Nonstick vegetable spray<br /> 1/4 c Freshly grated Parmesan <br /> <br /> Combine all but the last ingredient in a mixing bowl. Pour into a<br /> casserole dish coated with nonstick vegetable spray. Bake in a<br /> preheated 350 degree oven for 15 to 20 minutes. Serves: 6 (3/4 cup<br /> servings)<br /> <br /> Calories: 225, Protein: 14 g, Fat: 4 g, Carbohydrates: 34 g, Fiber:<br /> 2.5 g, Cholesterol: 10 mg, Sodium: 328 mg, Potassium: 218 mg<br /> <br /> Exchange: 1 1/2 starch/bread 1/2 lean meat 1 low-fat milk<br /> <br /> From: UCSD Healthy Diet for Diabetes cookbook Posted by: Debbie<br /> Carlson - Cooking Echo<br /> <br /> RECIPE CLIPPED by Joan Johnson<br /> <br />
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