Rice, Cheddar and Spinach Pie

sir butterscotchThis recipe is from page 31 of Eating Well’s April 2012 issue. I added a little extra salt. This recipe makes 6 servings at 7 weight watcher points each.






Rice, Cheddar and Spinach Pie

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

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.


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