1 10-ounce package frozen spinach, thawed
and chopped
1 cup nonfat plain yogurt
freshly ground black pepper
salt
Method :
Lightly spray a large nonstick sauté pan
with a thin coating of the vegetable oil spray. Sauté the brown and wild
rice until brown. Add the vegetable stock. Bring to a boil, reduce the
heat, and cover. Simmer for 45 minutes, or until tender. Set aside.
Lightly spray a second large, nonstick
sauté pan with the spray. Add the mushrooms and sauté until tender. Set
aside. In a medium bowl, combine the spinach and yogurt. Beat until
fluffy with a wire whisk. Set aside.
Lightly coat a 9 x 13-inch glass casserole
dish with pan spray. Cover the bottom of the casserole with half the
rice. Cover the rice with half the spinach mixture. Cover the spinach
with half the mushrooms. Repeat the layers, ending with the mushrooms. Cover tightly with plastic wrap and cook
in a microwave oven for 10-15 minutes or until hot. Alternatively, bake
at 350 degrees for 50 minutes in a conventional oven. Season to taste
with pepper and salt.
Serves 6-8
Home gardeners who raise large zucchini
should try this as a stuffing for baked zucchini. For variations, fresh
chopped herbs such as rosemary, thyme, and savory can be stirred into
the rice just before it is layered into the casserole and prior to
microwaving. Leftovers can be cut into squares, wrapped in plastic, and
frozen.
