- 1 package (6-1/4 ounces) wild and white rice mix, cooked with out spice packet
- 1-1/2 cups cut asparagus spears, blanched
- 1-1/2 cups halved small Brussels sprouts, blanched
- 3 ounces fat-free cream cheese, cubed
- 3/4 cup (3 ounces) shredded fat-free mozzarella cheese
- 3-4 ounces goat cheese, crumbled
- Salt and pepper, to taste
DIRECTIONS
Mix rice, vegetables, and cheeses; season to taste with salt and pepper. Spoon into 1-1/2 quart casserole. Bake, covered, at 350 degrees F. until casserole is hot and cheese is melted, about 30 minutes.
Nutritional Information Per Serving (about 1-1/4 cups each):
Calories: 307, Fat: 7.2 g, Cholesterol: 9.7 g, Sodium: 200 mg, Protein: 21.7, Carbohydrate: 39 g Diabetic Exchanges: 2 Vegetable, 2 Bread/Starch, 1-1/2 Meat, 1/2 Fat