Ingredients
2 cups hot cooked rice3/4 cup shredded reduced-fat cheddar cheese1/2 cup egg substitute3/4 teaspoon garlic saltFILLING:3 cups frozen chopped broccoli, thawed4 ounces chopped fresh mushrooms1/2 cup chopped sweet red pepper1/2 medium onion, chopped1 cup egg substitute1/2 cup fat-free milk1/2 teaspoon onion salt1/2 teaspoon pepper1 cup shredded reduced-fat cheddar cheese
Preparation
In a large bowl, combine the rice, cheese, egg substitute and garlic salt. Press firmly into a 2-qt. baking dish coated with cooking spray. Bake at 375° for 10 minutes.
Meanwhile, place the broccoli, mushrooms, red pepper and onion in a steamer basket over 1 in. boiling water in a saucepan. Bring to a boil; cover and steam for 5 minutes or until crisp-tender.
In a large bowl, combine the egg substitute, milk, onion salt and pepper; stir in vegetables. Pour over crust. Sprinkle with cheese. Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted in the center comes out clean.
