Name: Broccoli Rice Hot Dish
Yield: 4 servings
Ingredients: 2 cups hot cooked rice; 3/4 cup shredded reduced-fat cheddar cheese; 1/2 cup egg substitute; 3/4 teaspoon garlic salt; Filling; 1 (10 ounce) package frozen chopped broccoli, thawed; 4 ounces chopped fresh mushrooms; 1/2 cup chopped sweet pepper; 1/2 medium onion, chopped; 1 cup egg substitute; 1/2 cup nonfat milk; 1/2 teaspoon onion salt; 1/2 teaspoon pepper; 1 cup shredded reduced-fat cheddar cheese

Servings: persons

2 cups hot cooked rice
3/4 cup shredded reduced-fat cheddar cheese
1/2 cup egg substitute
3/4 teaspoon garlic salt
Filling
1 (10 ounce) package frozen chopped broccoli, thawed
4 ounces chopped fresh mushrooms
1/2 cup chopped sweet pepper
1/2 medium onion, chopped
1 cup egg substitute
1/2 cup nonfat milk
1/2 teaspoon onion salt
1/2 teaspoon pepper
1 cup shredded reduced-fat cheddar cheese

1
In a bowl, combine the rice, cheese, 1/2 cup egg substitute and garlic salt. Press firmly into a 2-quart baking dish coated with nonstick cooking spray. Bake at 375u00b0F for 10 minutes. Meanwhile, place the broccoli, mushrooms, red pepper and onion in a steamer basket over 1 inch boiling water in a saucepan. Bring to a boil; cover and steam for 5 minutes or until crisp-tender.
2
In a bowl, combine the egg substitute, milk, onion salt and pepper; stir in vegetables. Pour over rice crust. Sprinkle with cheese. Bake, uncovered at 375u00b0F for 25-30 minutes or until a knife inserted near the center comes out clean.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Broccoli Rice Hot Dish

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