Rice Pilaf

By Hklbrries

Home gardeners who raise large zucchini should try this as a stuffing for baked zucchini. For variation, fresh chopped herbs such as rosemary, thyme, and savory can be stirred into the rice just before it is layered into the casserole and prior to microwaving. Leftovers can be cut into squares, wrapped in plastic, and frozen.

Ingredients

• Vegetable oil spray
• 1 cup brown rice
• 1/2 cup wild rice
• 3 cups Vegetable Stock (recipe in collection)
• 3/4 pound fresh mushrooms, sliced
• 1 (10-ounce) package frozen spinach, thawed and chopped
• 1 cup nonfat plain yogurt
• Freshly ground black pepper
• Salt

Details

Servings 6

Preparation

Step 1

Lightly spray a large nonstick saute pan with a thin coating of the vegetable oil spray. Saute the brown and wild rice until brown. Add the vegetable stock. Bring to a boil, reduce the heat, and cover. Simmer for 45 minutes, or until tender. Set aside.

Lightly spray a second large, nonstick saute pan with the spray. Add the mushrooms and saute until tender. Set aside.

In a medium bowl, combine the spinach and yogurt. Beat until fluffy with a wire whisk. Set aside.

Lightly coat a 9-by-13-inch glass casserole dish with pan spray. Cover the bottom of the casserole with half the rice. Cover the rice with half the spinach mixture. Cover the spinach with half the mushrooms. Repeat the layers, ending with the mushrooms.

Cover tightly with plastic wrap and cook in a microwave oven for 10 to 15 minutes, or until hot. Alternatively, bake at 350 F for 50 minutes in a conventional oven. Season to taste with pepper and salt.

Nutritional Information:
Per (1 cup) serving
82 calories
.6 g fat
.5 mg cholesterol
95.1 mg sodium without added salt