29 29
YIELD
4 servings
ACTIVE
10 minutes
TOTAL
50 minutes
2 TSP OIL
½ CUP CHOPPED ONION
2 CLOVES GARLIC, MINCED
1 BOX (10 OZ) FROZEN LEAF SPINACH, THAWED AND COARSELY CUT
2¼ CUPS WATER
1 CUP LONG-GRAIN RICE
½ CUP GRATED PARMESAN
¼ TSP PEPPER
1 LARGE EGG
2 OZ PART-SKIM MOZZARELLA, SHREDDED
2 CUPS MARINARA SAUCE
Heat oil in a large nonstick skillet over high heat. Sauté onion and garlic 2 minutes. Add spinach and water; bring to a boil.
Stir in rice; cover and simmer 20 minutes or until water is absorbed. Heat oven to 350°F. Line a large baking sheet with nonstick foil.
Transfer rice to bowl; stir in Parmesan and pepper. Mix in egg. For each cake, scoop and flatten ¼ cup rice mixture onto baking sheet.
Bake 20 minutes or until firm. Sprinkle tops with mozzarella; return to oven 1 minute to melt. Serve with warmed marinara.
CALORIES 562 TOTAL FAT 22G SATURATED FAT 8G CHOLESTEROL 100MG SODIUM 1,406MG
TOTAL CARBOHYDRATES 66G DIETARY FIBER 6G PROTEIN 25G
