Ingredients:
2 cups cooked long-grain rice ( cooked without salt or fat)
1 eggs, lightly beaten
3/4 cup shredded swiss cheese
1/2 teaspoon salt, divided
vegetable oil cooking spray
1 cup chopped fresh broccoli
1 cup chopped fresh cauliflower
1/2 cup finely shredded carrots
2 eggs, lightly beaten
3/4 cup evaporated skim milk
1/4 cup water
1 tablespoon minced fresh thyme
1 tablespoon minced fresh oregano
1/4 teaspoon pepper
Directions:
Combine cooked rice, 1 egg, 1/4 cup cheese, and 1/4 teaspoon salt in a small bowl, stir well.
Press mixture into a 9 inch pie plate coated with cooking spray.
Bake at 350 F for 5 minutes, set aside.
Place chopped broccoli and cauliflower in a vegetable steamer over boiling water, cover and steam 5 minutes or until crisp tender.
Drain.
Arrange broccoli, cauliflower, and carrot in rice shell.
Sprinkle with remaining 1/2 cup cheese.
Combine remaining 1/4 teaspoon salt, 2 eggs, and next 5 ingredients in a small bowl, stir well, pour over cheese.
Bake at 375 F for 40 minutes or until set.
Let stand 5 minutes, serve warm.
Servings: 6
Time preparation: 15 min.
Time total: 70 min.