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Yogurt Rice Pilaf Recipe

Makes: 8 servings


  • 2 cups rice (brown)
  • 4 cups vegetable stock
  • 10 whole mushrooms, sliced
  • 1/2 cup carrots, chopped
  • 2 cups spinach, chopped
  • 1 cup non/lowfat yogurt


  • Coat a large pan with nonstick cooking spray (nonfat).
  • Saut� the rice until brown. Add the vegetable stock.
  • Bring to a boil, reduce the heat, and cover. Simmer for 40-45 minutes. Set aside.
  • Coat a second large pan with nonstick cooking spray (nonfat). Add the mushrooms and carrots and saut� until tender. Set aside.
  • Combine the spinach and yogurt in a bowl. Beat until fluffy. Set aside.
  • Coat a casserole dish (9-x-13-inch) with nonstick cooking spray (nonfat).
  • Cover the bottom of the casserole with rice. Cover the rice with the spinach mixture. Cover the spinach with the mushrooms and carrots.
  • Bake at 350 degrees for 50-55 minutes in the oven.

Nutritional Information:

  • Serving size: 1 cup
  • Calories: 150
  • Fat: 1 g
  • Cholesterol: 1 mg
  • Protein: 10 g
  • Carbohydrates: 25 g
  • Fiber: 3 g
  • Sodium: 95 mg

Please feel free to modify these recipes for any dietary needs or special diets.

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