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Categories:Viewed: 39 - Published at: 7 years ago
Ingredients
- Base:
- 3 cups cooked brown rice
- 2 cups milk (reconstituted dry is the most convienient)
- 4 eggs (or substitute/predominantly whites)
- 3 cups shredded low-fat cheese (part-skim blends or other)
- 1 onion, finely chopped
- 2 cups diced or chopped favorite vegetables (i like frozen kale, collards, mustards or chard)
- Add seasonings (cumin, chili powder, paprika, garlic, etc.), fresh herbs (basil, parsely, cilantro, etc.) to taste.
Method
- Drain moisture from frozen vegetables. Whisk milk and eggs in a bowl. In a larger bowl, place the remaining base ingredients, add vegetables and seasonings to taste (before including salt, remember that cheese has quite a bit of sodium!). Add milk and egg mixture and mix well, using hands or a large spoon.
- Spray a 13-by-9-inch pan with vegetable oil spray. Smooth mixture into pan. Microwave at full power for 20 mins. (consistency is like rice pudding), or bake at 350 degrees for 45 minutes to one hour.
- If you've microwaved and want a lightly browned top, top with a bit more shredded cheese and/or nut mix on top and broil.
- Note: Leftover portions can be frozen for later use or camping trips!
