Parslied Rice Casserole

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 130
  • Calories from fat: 12%
  • Fat: 1.8g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 8.5g
  • Carbohydrate: 19.3g
  • Fiber: 0.0g
  • Cholesterol: 6mg
  • Iron: 0.0mg
  • Sodium: 213mg
  • Calcium: 0.0mg

Ingredients

  • 1 (8-ounce) carton plain nonfat yogurt
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups 1% low-fat cottage cheese
  • 1 egg white
  • 1/2 teaspoon hot sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cups cooked long-grain rice (cooked without salt or fat)
  • 3/4 cup (3 ounces) reduced-fat Cheddar cheese
  • 1/2 cup chopped green onions
  • 1/4 cup minced fresh parsley, divided
  • 1 tablespoon chopped fresh cilantro
  • Vegetable cooking spray

Preparation

  1. Combine yogurt and flour in a large bowl; stir until smooth. Add cottage cheese and next 4 ingredients, stirring well. Stir in rice, Cheddar cheese, green onions, 3 tablespoons parsley, and cilantro.
  2. Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake, uncovered, at 350° for 30 minutes or until thoroughly heated. Sprinkle with remaining 1 tablespoon parsley.
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