2 tablespoons butter or margarine
1 cup sliced carrots
2 cups sliced fresh mushrooms
3/4 cup sliced green onions
2 cups cooked brown rice
2/3 cup chopped pecans
1/2 cup chopped fresh parsley
1 cup (4 ounces) shredded sharp Cheddar cheese
1-1/3 cups low fat milk
3 eggs, beaten
1 teaspoon Worcestershire sauce
Salt and black pepper to taste
Nonstick cooking spray
Cooked chicken (optional)
Melt butter in large skillet over medium-high heat until hot. Add carrots; cook and stir 3 minutes. Add mushrooms and onions; cook and stir 2 minutes more. Combine rice, pecans, parsley and vegetables in large bowl.
Combine cheese, milk, eggs, Worcestershire, salt and pepper in small bowl; stir into rice mixture. Divide mixture evenly into 6 ovenproof molds, custard cups or large muffin tins coated with cooking spray. Bake at 350°F 25 to 30 minutes or until set. Serve with chicken.
Variation Mixture may be baked in greased 3-quart baking dish and cut into squares.
1 cup sliced carrots
2 cups sliced fresh mushrooms
3/4 cup sliced green onions
2 cups cooked brown rice
2/3 cup chopped pecans
1/2 cup chopped fresh parsley
1 cup (4 ounces) shredded sharp Cheddar cheese
1-1/3 cups low fat milk
3 eggs, beaten
1 teaspoon Worcestershire sauce
Salt and black pepper to taste
Nonstick cooking spray
Cooked chicken (optional)
Melt butter in large skillet over medium-high heat until hot. Add carrots; cook and stir 3 minutes. Add mushrooms and onions; cook and stir 2 minutes more. Combine rice, pecans, parsley and vegetables in large bowl.
Combine cheese, milk, eggs, Worcestershire, salt and pepper in small bowl; stir into rice mixture. Divide mixture evenly into 6 ovenproof molds, custard cups or large muffin tins coated with cooking spray. Bake at 350°F 25 to 30 minutes or until set. Serve with chicken.
Variation Mixture may be baked in greased 3-quart baking dish and cut into squares.
