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Spinach Pie with Rice Crust

Yield 4 servings (serving size: 1 wedge)
Before you start assembling this pie, you'll need to cook the brown rice and the spinach first. You'll need about 1 pound of washed and trimmed spinach to get 2 cups of cooked. Cook 1 cup rice in 1 cup water according to package directions to get 2 cups cooked rice.

Ingredients

  • 2 cups cooked instant brown rice
  • 3/4 cup egg substitute, divided
  • 1/2 cup finely chopped onion
  • 1 tablespoon margarine, melted
  • Cooking spray
  • 1/3 cup evaporated fat-free milk
  • 1/8 teaspoon salt
  • 1/8 teaspoon white pepper
  • 2 cups drained cooked spinach
  • 2/3 cup (2.6 ounces) shredded Swiss cheese
  • 1 tomato, sliced

Nutrition Information

  • calories 279
  • caloriesfromfat 0.0 %
  • fat 9.3 g
  • satfat 4.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 17.1 g
  • carbohydrate 32.8 g
  • fiber 4.9 g
  • cholesterol 18 mg
  • iron 4.7 mg
  • sodium 315 mg
  • calcium 392 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine rice, 1/4 cup egg substitute, onion, and margarine; press mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Set aside.

  3. Combine 1/2 cup egg substitute, milk, salt, and pepper; stir in spinach and cheese.

  4. Pour spinach mixture into prepared rice crust; arrange tomato slices around edge of pie. Bake at 350° for 30 minutes or until set. Let stand 10 minutes before cutting into 4 wedges.

  5. carbo rating: 28

The Complete Step-by-Step Low Carb Cookbook