- 1 medium onion, finely chopped
- 1 sweet red pepper, membranes removed and seeded, finely chopped
- 1 clove garlic, minced
- 1 tablespoon [15 mL] vegetable broth
- 2 egg whites
- 1/3 cup [80 mL] skim milk
- 1/8 teaspoon [0.5 mL] pepper
- 1/8 teaspoon [0.5 mL] dried basil
- 2 cups [500 mL] fresh spinach leaves, stems removed, boiled and drained
- 3 cups [750 mL] drained cooled boiled white rice
- Non-stick vegetable spray
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- Preheat oven to 350°F [180°C].
- Into a frypan over medium heat, soften together chopped onion and sweet red pepper along with minced garlic into vegetable broth, for approximately 5 mintues; removed from heat and reserve.
- Into a large bowl, well mix together eggs whites, milk, pepper and basil.
- Add then well mix in drained spinach leaves, cooled drained boiled rice and reserved mixed softened vegetables.
- Spray a 4-cup [1-L] baking dish with non-stick vegetable spray
- Using a spoon, evenly spoon rice mixture into prepared dish.
- Cover and bake into preheated oven for 30 to 35 minutes, until really hot, before serving.
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