12 Servings
2 cups uncooked rice
6 cups chicken broth
3 onions, chopped
4
stalks celery, chopped
1 green bell pepper, chopped
water
vegetable oil
spray
1/2 pound mushrooms, chopped
freshly ground black pepper
3 egg whites
1
tablespoon chopped parsley
Place rice in chicken broth in a large saucepan over medium-high heat. Bring
to a boil. Reduce heat and simmer, covered, 30 to 40 minutes, or until rice is tender
and liquid is absorbed. In another saucepan, combine onions, celery and bell pepper
with just enough water to cover. Place over medium-high heat and bring to a boil.
Reduce heat and simmer until tender. Preheat oven to 325 F. Lightly spray a large
casserole dish with vegetable oil.
In prepared casserole dish, combine rice, onion
mixture, mushrooms, black pepper and egg whites. Stir well. Cover and bake 45 minutes.
Add parsley, fluff with a fork and bake uncovered 10 minutes longer.
Amount Per Serving
Calories 218 Calories from Fat 16
Percent Total Calories
From:
Fat 8% Protein 13% Carb. 80%
Nutrient Amount per Serving Value
Total Fat 2 g 3%
Saturated Fat 0 g 2%
Cholesterol 0 mg 0%
Sodium 1010 mg 42%
Total Carbohydrate 43 g 14%
Dietary Fiber 3 g 12%
Sugars 0 g
Protein 7 g
Vitamin A 10% Vitamin C 51% Calcium 0% Iron 18%
