Rice Vegetable Casserole

Name: Rice Vegetable Casserole
Yield: 6
Ingredients: 2 cups Low-sodium chicken broth; 1 cup or 7 oz Brown rice, uncooked, long-grain, regular, dry, parboil; 1 Tbsp Margarine, trans fat-free; ¾ cup or 5 oz Fresh onions, diced; 3 cups or 5 oz Fresh mushrooms, sliced; 1 tsp Garlic, minced; ¼ tsp Salt; ¼ tsp Ground black pepper; ¼ tsp Onion powder; 1 Tbsp 1 tsp Whole-wheat flour; ¾ cup or 6 oz Low-fat (1%) milk; 1 qt or 4 oz Fresh kale, finely chopped; 1 cup or 4 oz Low-fat cheddar cheese, shredded; ¾ cup or 3 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

Rezeptvariante · Quelle: USDA Team Nutrition / CACFP