Creamy Spinach and Brown Rice
|Sliced fresh mushrooms||1 1⁄2 Cup (24 tbs)|
|Thinly sliced leek||1⁄2 Cup (8 tbs) (White Part Only)|
|Reduced calorie margarine||2 Teaspoon|
|Fat free skim milk||2 Cup (32 tbs)|
|Brown rice||1⁄2 Cup (8 tbs)|
|Shredded low fat swiss cheese||1⁄3 Cup (5.33 tbs)|
|Chopped fresh thyme/1 teaspoon dried thyme leaves, crushed||1 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
|Chopped spinach||2 Cup (32 tbs), washed, stemmed|
Cook and stir mushrooms and leek in margarine in medium saucepan over medium-high heat until leek is tender.
Add milk and brown rice.
Bring to a boil over medium-high heat.
Reduce heat to medium-low.
Cover; simmer 45 to 50 minutes or until rice is tender, stirring frequently.
Remove from heat.
Add cheese, thyme and pepper.
Cook and stir until cheese melts.
Stir in spinach.
Cover; let stand 5 minutes.