Wild Baby Casserole
From otterpond 15 years ago
- 20 minutes to make
- Serves 6
I was fixing some Cornish Hens for dinner and it just seemed right to have some wild rice with it but I wanted something a bit different. Here is what I came up with.
Ingredients
- 2 tbsp olive oil (I used pesto oil) shopping list
- 1 cup diced onion shopping list
- 3/4 cup diced sweet red bell pepper shopping list
- 3 cloves garlic, crushed shopping list
- 1/2 cup plain yogurt shopping list
- 1/2 cup Eggbeaters (2 eggs) shopping list
- 1/2 cup fresh grated Parmesian shopping list
- 1 tbsp stone ground brown mustard shopping list
- 5oz plastic tub baby spinach shredded shopping list
- 1/4 cup sliced almonds shopping list
- 1 cup sliced mushrooms shopping list
- 1/2 tsp white pepper shopping list
- 1 tbsp dried mint shopping list
- 2 cups cooked wild rice shopping list
How to make it
- Preheat oven to 350
- Saute onion, pepper and garlic in the olive oil
- mix yogurt, egg, cheese, pepper, mint and mushrooms in a small bowl.
- In a great big mixing bowl (I always get 1 size too small and end up washing two bowls..sigh..) Toss the sauted vegetables and spinach together well until the spinach is completely coated.
- Pour the egg mixture on top of the spinach and mix well.
- Add the mushrooms, almonds and wild rice -- yes mix well..
- Pour the mixture into a medium sized casserole dish and cook for 20 - 30 minutes until bubbly. Let stand for 10 minutes
- Servings 6
- Per Serving
- Calories 155.13
- Fat 6.25
- Carbs 14.68
- Protein 9.88
- Fiber 2.33
The Rating
Reviewed by 9 people-
Greatness. I love the sounds of this. You did go on coming up with this combination of ingredients. You have my 5.
chefmeow
in Garland loved it
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Wow, this sounds scrumptious! Love the combo of ingredients here, so different!
juels
in Clayton loved it
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Very nice, indeed.
notyourmomma
in South St. Petersburg loved it
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