Spinach and Brown Rice Casserole

• 1 tablespoon vegetable oil
• 1 each onions large, chopped
• 2 cups mushrooms sliced
• 1 clove garlic
• 1 each eggs white
• 1 tablespoon whole wheat flour whole wheat
• 2 cups cottage cheese 1% lowfat
• 10 ounces spinach frozen chopped
• 3 cups brown rice cooked
• 1 tablespoon black pepper or to taste, fresh, ground
• 2 tablespoons parmesan, parmigiano-reggiano cheese, grated
• 2 tablespoons sunflower seeds

1. Heat oil in a large skillet and saute onion, mushrooms and garlic until tender.
2. In a small bowl, mix egg white, flour and cottage cheese.
3. Add to sauteed vegetables along with spinach.
4. Stir rice, pepper, thyme and 1 tablespoon of parmesan cheese.
5. Turn into a greased 12 x 8-inch baking dish and top with remaining parmesan cheese and sunflower seeds.
6. Bake at 375F (190C) degrees for at least 30 minutes.

vegetable oil, onions, mushrooms, clove garlic, eggs, whole wheat flour, cottage cheese, brown rice, black pepper, parmesan, sunflower seeds

Taken from recipeland.com/recipe/v/spinach-brown-rice-casserole-38712 (may not work)