Rice, Cheddar & Spinach Pie

http://www.eatingwell.com/recipes/rice_cheddar_spinach_pie.html

From EatingWell: March/April 2012

This rice, spinach and Cheddar pie is a cinch to prepare—especially if you have leftover cooked rice. If you don’t, follow package directions for 4 servings to get about 3 cups cooked rice. Serve with steamed artichokes with light mayo mixed with lemon for dipping.

6 servings | Active Time: 15 minutes | Total Time: 45 minutes
Ingredients

3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
3 cups cooked instant or quick-cooking brown rice
1 cup diced extra-sharp Cheddar cheese
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
4 large eggs
1/4 cup nonfat milk

Preparation

Preheat oven to 425°F. Generously coat a 9-inch pie pan with cooking spray.
Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently, until beginning to brown, about 5 minutes. Add garlic and spinach; cook, stirring, 1 minute more. Transfer to a large bowl. Add rice, cheese, pepper and salt to the bowl and stir to combine.
Whisk eggs and milk in a medium bowl. Stir into the spinach-rice mixture. Transfer to the prepared pan and smooth the top with a spatula.
Bake the pie until lightly browned in spots, about 25 minutes. Let stand for 5 minutes before cutting into wedges.

Nutrition

Per serving : 340 Calories; 18 g Fat; 6 g Sat; 8 g Mono; 144 mg Cholesterol; 30 g Carbohydrates; 14 g Protein; 3 g Fiber; 309 mg Sodium; 300 mg Potassium

2 Carbohydrate Serving