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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I was fixing some Cornish Hens for dinner and it just seemed right to have some wild rice with it but I wanted something a bit different. Here is what I came up with. Ingredients:
2 tbsp olive oil (i used pesto oil) |
1 cup diced onion |
3/4 cup diced sweet red bell pepper |
3 cloves garlic, crushed |
1/2 cup plain yogurt |
1/2 cup eggbeaters (2 eggs) |
1/2 cup fresh grated parmesian |
1 tbsp stone ground brown mustard |
5oz plastic tub baby spinach shredded |
1/4 cup sliced almonds |
1 cup sliced mushrooms |
1/2 tsp white pepper |
1 tbsp dried mint |
2 cups cooked wild rice |
Directions:
1. Preheat oven to 350
2. Saute onion, pepper and garlic in the olive oil
3. mix yogurt, egg, cheese, pepper, mint and mushrooms in a small bowl.
4. In a great big mixing bowl (I always get 1 size too small and end up washing two bowls..sigh..) Toss the sauted vegetables and spinach together well until the spinach is completely coated.
5. Pour the egg mixture on top of the spinach and mix well.
6. Add the mushrooms, almonds and wild rice - yes mix well..
7. Pour the mixture into a medium sized casserole dish and cook for 20 - 30 minutes until bubbly. Let stand for 10 minutes
8. Servings 6
9. Per Serving
10. Calories 155.13
11. Fat 6.25
12. Carbs 14.68
13. Protein 9.88
14. Fiber 2.33
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