Broccoli and Rice Souffle
|Onion||1⁄2 , finely chopped|
|Plain flour||2 Tablespoon|
|Skim milk||1 Cup (16 tbs), heated|
|Ground nutmeg||1⁄4 Teaspoon|
|Low fat cheese||1⁄2 Cup (8 tbs)|
|Cooked rice||1 Cup (16 tbs)|
|Blanched broccoli||1 Cup (16 tbs) (Flowerets)|
|Eggs||3 , separated|
1. In a small saucepan, heat butter over medium heat until bubbly, add onion and saute for 2 minutes. Reduce heat to low, add flour and cook, stirring constantly, for 2 minutes.
2. Gradually whisk in milk (a), add salt, pepper and nutmeg. Stir until sauce thickens. Remove from heat. Add cheese, rice, broccoli and egg yolks (b), mix well.
3. ln a large bowl, beat egg whites until soft peaks form. Fold 1/4 of the beaten egg whites into broccoli mixture (c), then fold in the remaining whites.
4.Lightly grease four 3/4-cup capacity souffle dishes and divide mixture between each dish (d). Bake in a moderate oven for 25 minutes. Serve immediately.