Ingredients Jump to Instructions ↓

  1. 1-1/2 cups cooked brown rice

  2. 1 cup (4 ounces) shredded reduced-fat Swiss cheese, divided

  3. 3/4 cup egg substitute, divided

  4. 1/4 teaspoon curry powder

  5. 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

  6. 3/4 cup fat-free evaporated milk

  7. 1/2 cup sliced fresh mushrooms

  8. 2 tablespoons chopped onion

  9. 1/4 teaspoon garlic powder

  10. 1/8 to 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Combine rice, 1/2 cup cheese, 1/4 cup egg substitute and curry powder. Press onto the bottom and up the sides of microwave-safe 9-in. pie plate. Microwave on high for 4-5 minutes or until firm. Combine the spinach, milk, mushrooms, onion, garlic powder, pepper and remaining cheese and egg substitute; pour into crust. Microwave on 50% power for 20 minutes, rotating a quarter turn every 5 minutes, or until a knife inserted near the center comes out clean. Yield: 8 servings. Editor's Note: This recipe was tested in a 700-watt microwave.


Send feedback