Monday, August 07, 2006

Cheesy Squash & Rice Pie

This recipe has been surging in popularity lately on the CLBB, though it was in the magazine back in 2000. Because everyone reviewed it so highly, I decided to make it.

My changes: Used instant brown rice, and used less squash than was called for (some of mine went bad) :(

It was ok. I didn't love it, but I didn't hate it. The rosemary was a little bit overpowering- which is surprising since I LOVE rosemary. But I mean, I had two servings of it so it wasn't bad at all. I wouldn't make it again, but I enjoyed it this evening.

Cheesy Squash & Rice Pie
from Cooking Light, 6/2000

1 teaspoon olive oil
3 cups (1/4 inch thick) sliced yellow squash (about 1/2 lb)
2 cups (1/4 inch thick) sliced zucchini (about 1/2 lb)
1 cup chopped onion
1 1/2 teaspoon chopped fresh or 1/2 tsp. dried rosemary
1 1/2 cups cooked rice
3 tablespoons minced fresh chives or green onions
cooking spray
1/2 cup 1% low fat milk
1/2 cup(4 oz) garlic and herbs reduced fat soft spreadable cheese (Boursin would be best, I used Rondele because it was cheap)
3/4 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten
2 large egg whites, lightly beaten

Preheat oven to 350.

Heat oil in a large nonstick skillet over medium heat until hot. Add yellow squash, zucchini, onion, and rosemary; cook 20 minutes or until vegetables are tender, stirring occasionally. Cool.

Combine squash mixture, rice, and chives in a large bowl; spoon into a 9 inch pie plate coated with cooking spray.

Combine milk and remaining 5 ingredients; stir well with a whisk. Pour over squash mixture.

Bake at 350 for 45 minutes or until center is set.

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