Nutty Rice and Cheese Casserole
8 oz plain nonfat yogurt
1 Tbsp all-purpose flour
1 1/2 cups 1% lowfat cottage cheese
1 egg white
1/2 tsp hot sauce
4 cups cooked brown rice (cooked without salt or fat)
1/2 cup sliced green onions
1/2 cup grated Parmesan cheese, divided
1/4 cup slivered almond, toasted and chopped
3 Tbsp minced fresh parsley
Vegetable cooking spray
Combine yogurt and flour in a medium bowl; stir until smooth. Add cottage cheese, egg white, and hot sauce, stirring well. Stir in brown rice, green onions, 1/4 cup Parmesan cheese, almonds, and parsley; spoon mixture into a 2-quart casserole coated with cooking spray. Sprinkle casserole with remaining 1/4 cup Parmesan cheese. Bake, uncovered, at 350°F for 25 minutes or until thoroughly heated.
Yield: 6 servings
Source: Cooking Light
Submitted by Tae Bo Master
Low-Fat Dishes
Main Dishes & Casseroles
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