- Special Pricing
- Active Time 10m
- Total Time 25m
Makes 4 servings
- 2 cups cooked medium-grain rice
- 1 1/2 cups shredded part skim milk mouncezarella cheese
- 3/4 teaspoon dried basil, crushed
- 1/4 teaspoon dried oregano, crushed
- 1 clove garlic, finely minced
- 1 cup vegetable or tomato juice
- 1 tablespoon chopped fresh parsley or 1/2 tablespoon dried
Preheat the oven to 350 degrees F.
In a buttered 1-quart baking dish, combine the rice, 1/2 cup of the cheese, basil, oregano, garlic and the juice. Stir to combine. Top with the remaining cheese. Sprinkle with parsley.
Bake for 15 minutes, or until the cheese is melted and lightly browned. Serve immediately.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
482 calories; 8g total fat; 23mg cholesterol; 232mg sodium; 82g carbohydrates; 2g fiber; 19g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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