- Total Time
This is a great recipe to use leftover rice, but if you don’t have it on hand, stop at a Chinese restaurant and pick up a pint (2-cup of white or brown rice.
cooked white rice2 cup(s)
grated Parmesan cheese2 Tbsp
vegetable oil2 tsp
uncooked onion(s)1 small, chopped
uncooked bell pepper(s)½ item(s), medium, green variety
garlic clove(s)1 clove(s), medium, minced
chopped frozen spinach10 oz, thawed and squeezed dry
egg white(s)2 large
grated Parmesan cheese1 cup(s), Gruyère variety
1% low fat cottage cheese½ cup(s)
dried thyme½ tsp
black pepper⅛ tsp, freshly ground
- Preheat the oven to 375°F. Spray a 9-inch pie plate with nonstick spray.
- To make the rice crust, toss the rice and Parmesan in a small bowl. With moistened fingers, firmly press the rice into the pie plate and up the sides to form a crust (do not form a rim); set aside.
- Heat the oil in a large nonstick skillet over medium heat. Add the onion, green pepper, and garlic and cook, stirring frequently, until the onion is translucent, 6 – 8 minutes. Stir in the spinach and set aside to cool slightly.
- Beat the eggs and egg whites in a medium bowl. Beat in the Gruyère, cottage cheese, thyme, and pepper, then stir in the cooled spinach mixture. Pour the mixture into the rice-lined pie plate and bake until lightly browned on top and a knife inserted in the center comes out clean, 40 – 45 minutes. Yields 1⁄6 of pie per person.