Title: Spinach-Parmesan Rice
Categories: Pasta
Yield: 5 Servings

3/4 c 1% low-fat cottage cheese
1/2 c Grated fresh Parmesan cheese
1/3 c Nonfat cream cheese,
-softened
2 tb Nonfat cream cheese,
-softened
1/4 c Chopped onion
1/2 ts Dried thyme
1 1/4 c Uncooked white basmati rice
2 3/4 c Water
10 oz Frozen chopped spinach, (1
-package) thawed, drained
-and squeezed dry
1/4 ts Pepper

Combine cottage cheese and next 4 ingredients in a blender; process until
smooth. Set aside.

Combine rice and water in a large saucepan, and bring to a boil. Cover,
reduce heat, and simmer for 20 minutes or until liquid is absorbed. Stir in
the chopped spinach, cottage cheese mixture, and pepper. Yield: 5 servings
(serving size: 1 cup).

Per serving: 274 Calories; 3g Fat (11% calories from fat); 16g Protein; 44g
Carbohydrate; 11mg Cholesterol; 465mg Sodium

Serving Ideas : Serve immediately.

NOTES : One serving of this three-cheese dish has as much calcium as a
glass of milk.

Recipe by: Cooking Light, Nov/Dec 1994, page 148

Posted to MC-Recipe Digest V1 #454 by igor@digex.net on Jan 28, 1997.