Categories: Rice, Casseroles, Prodigy, Dec. 
      Yield: 8 servings 
  
      1 tb Vegetable oil 
      1 lg Onion; chopped 
      2 c  Mushrooms; sliced 
      1    Clove garlic clove 
      1    Egg white 
      1 tb Whole wheat flour 
      2 c  1% lowfat cottage cheese 
     10 oz Frozen chopped spinach; drai 
      3 c  Cooked brown rice 
           Fresh ground black pepper 
           - to taste 
      2 tb Parmesan cheese 
      2 tb Sunflower seeds 
  
  Heat oil in a large skillet and saute onion, mushrooms 
  and garlic until tender. In a small bowl, mix egg 
  white, flour and cottage cheese. Add to sauteed 
  vegetables along with spinach.  Stir rice, pepper, 
  thyme and 1 tablespoon of parmesan cheese. Turn into a 
  greased 12 x 8-inch baking dish and top with remaining 
  parmesan cheese and sunflower seeds. Bake at 375 F. 
  degrees for at least 30 minutes. Nutrition (per 
  serving): 193 calories Total Fat  5 g (22% of 
  calories) Source: Sue Cochran, CHE, Date Published: 
  11/20/92, Culinary Hearts Kitchen : 
   
  D/L from Prodigy 12-14-94. Recipe collection of Sue 
  Smith. 1.80À