Recipe
Side Dish
Veggie Rice Squares
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 9
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. chopped onions | ||
| ¾ c. shredded zucchini | ||
| ¾ c. shredded carrots | ||
| 2 c. prepared Gritty Rice | ||
| 1 tsp. dried basil | ||
| 1 tsp. dried oregano | ||
| ¼ tsp. black pepper | ||
| 2 egg whites, lightly beaten | ||
| ½ tsp. Tabasco sauce, optional | ||
| 2 oz. shredded Cheddar-style soy cheese |
Directions
- Preheat oven to 350 degrees.
- Saute onions, zucchini and carrots in nonstick skillet until tender.
- In mixing bowl, combine Gritty Rice, basil, oregano, pepper, egg whites, Tabasco and cheese. Stir in sauteed vegetables.
- Coat 9-inch square baking dish with vegetable oil spray lightly. Spread mixture evenly in dish.
- Bake at 350 degrees for 30 to 35 minutes, until center is set and edges are starting to turn golden.
- Let sit a few minutes before cutting into 9 squares.
Nutrition facts
Servings
85 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 0mg
- Sodium: 69mg
- Total Carbohydrates: 13g
- Protein: 4g
Recipe Source:
Iowa Soybean Promotion Board.