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Cheesy Kale, Spinach, Mushrooms, and Rice Recipe


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     Cheesy Kale, Spinach, Mushrooms, and Rice

Category   Entrees - Maindishes
Sub Category   Low-fat
Servings   8
Preptime   30

1 cup cooked rice
2 cups Fat free ricotta
3 cups Kale, Chopped small
3 cups frozen chopped spinach
16 oz mushrooms, sliced
6 cloves minced garlic
4 tbsp I can't believe it's not butter light
2 tbsp reduced fat grated Parmesan
1/4 tsp garlic powder
1 cup shredded Fat Free Cheddar
3 cups riced cauliflower

Saute cauliflower in 1 tbsp butter and 1/2 tsp minced garlic, until rice-like consistency. If frozen, microwave first. Do not brown. Cook regular rice using favorite method. If ricotta is refrigerated, remove from fridge to soften. Preheat oven to 350F.
Use the same pan to saute each vegetable separately with a tablespoon of butter and 3/4 tsp of minced garlic and put aside. Be sure to cook the kale until it wilts and turns dark green in color. Do not brown the kale.
Once the rice, riced cauliflower and veggies are done cooking, combine in a baking dish and stir in ricotta, grated parmesan, and garlic powder. Top casserole with grated cheddar.
Bake for 20-22 minutes. Turn your oven to broil and continue to cook for another 3 minutes or until cheese is golden.

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