Recipe of the Month - Rice, Cheddar, & Spinach Pie

This rice, spinach and Cheddar pie is a cinch to prepare—especially if you have leftover cooked rice. If you don’t, follow package directions for 4 servings to get about 3 cups cooked rice.

6 servings | Active Time: 15 minutes | Total Time: 45 minutes

Ingredients

• 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 Pineland Farms Sharp Cheddar cheese
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 4 large eggs
• 1/4 cup nonfat milk

Preparation

1. Preheat oven to 425°F. Generously coat a 9-inch pie pan with cooking spray.
2. 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.
3. 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.
4. Bake the pie until lightly browned in spots, about 25 minutes. Let stand for 5 minutes before cutting into wedges.

Nutrition

Per serving : 340 Calories; 18 g Fat; 6 g Sat; 8 g Mono; 144 mg Cholesterol; 30 g Carbohydrates; 14 g Protein; 3 g Fiber; 309 mg Sodium; 300 mg Potassium

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