Spinach Pie with Rice Crust

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.

Yield: 4 servings (serving size: 1 wedge)

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

Preparation

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.

carbo rating: 28

Nutritional Information

Calories:

279 (0.0% from fat)

Fat:

9.3g (sat 4.1g,mono 0.0g,poly 0.0g)

Protein:

17.1g

Carbohydrate:

32.8g

Fiber:

4.9g

Cholesterol:

18mg

Iron:

4.7mg

Sodium:

315mg

Calcium:

392mg