Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Green Onion | 1 medium (110g) | 44 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 cup hot cooked rice
- 1/4 cup ww ff parmesan italian
- topping
- 1 tbsp chopped green onion tops
- 1 egg white
- 8 egg whites
- 1 cup shredded ff white cheese
- 2/3 cup skim milk
- 1/4 cup sliced green onions
- 1/4 tbsp salt
- 1/4 tbsp ground pepper
- 1/4 tbsp ground nutmeg
- 1 pack (10 oz.) frozen chopped
- spinach, thawed and pressed
- dry (i used fresh)
- =
Directions
Heat oven to 325°F. Pam pie plate, 9 x 1 ¼ in. mix rice, parmesan cheese, 1 tbl green onion tops and the egg white with fork. Press mixture evenly on bottom and up side of pie plate. Do not leave any holes. Bake 5 minutes. Beat egg whites untill almost peaking. Stir in remaining ingredients. Pour into rice shell. Bake about 45 minutes or until knife inserted in center comes out clean. Serve with additional parmesan cheese if desired. 6 servings. This is something i made last week from adapting from betty crocker"s 40th anniversary edition cookbook