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Full Online Book HomeLearning KitchenVegetables - Spinach, Mushroom, Rice And Feta Pie
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Vegetables - Spinach, Mushroom, Rice And Feta Pie Post by :tamarz Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2178

Click below to download : Vegetables - Spinach, Mushroom, Rice And Feta Pie (Format : PDF)

Vegetables - Spinach, Mushroom, Rice And Feta Pie

2 teaspoons butter
3/4 cup chopped onion
2 - 3 green onions -- optional
4 cloves crushed garlic -- optional
1 tablespoon all-purpose flour, slightly heaping
1/2 teaspoon salt (1/2 to 3/4 teaspoon)
1/4 teaspoon pepper
1 1/2 cups 1% low-fat milk
8 ounces fresh mushrooms -- sliced and browned
2 cups cooked long-grain rice
1 cup crumbled feta cheese -- (4 ounces)
1 large egg -- lightly beaten
2 large egg whites (or another whole egg)
10 ounces frozen chopped spinach -- thawed, drained, and squeezed dry
Olive oil-flavored cooking spray
3 - 4 tablespoons grated Parmesan cheese

Preheat oven to 400 degrees.

Melt butter in large saucepan over medium heat. Add chopped onion, green onion, and garlic and sauté 3 minutes. Stir in flour, salt, and pepper and stir for about a minute. Gradually add milk, stirring with a whisk until well-blended. Bring mixture to a simmer, and cook 1 minute or until slightly thick, stirring constantly.
Remove saucepan from heat, and stir in the browned mushrooms, cooked rice, crumbled Feta cheese, egg, egg whites, and spinach. Mix well.

Pour mixture into a 10-inch pie plate coated with cooking spray. Sprinkle Parmesan cheese over pie.
Bake at 400 degrees for 35 minutes or until set.
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1 package frozen chopped spinach -- (10-ounce) thawed 1 can artichoke hearts -- (14-ounce) drained and chopped 1/2 cup mayonnaise 1/2 cup grated Parmesan cheese 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon pepper 1 package frozen puff pastry -- (17.3-ounce) Drain spinach well, pressing between layers of paper towels. Stir together spinach, artichoke hearts, and next 5 ingredients. Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap. Spread one-fourth spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry, jellyroll fashion, pressing to

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Vinaigrette: 4 tablespoons olive oil 2 tablespoons red wine vinegar 1-1 1/2 tablespoons hot pepper sauce 2 cloves garlic, minced finely Pasta salad: 2 1/2 cups chicken broth 1 cup orzo pasta 2 fresh, ripe tomatoes, peeled, seeded and chopped 1 medium cucumber, pared, seeded and chopped 1 yellow bell pepper, seeded and chopped 1 orange bell pepper, seeded and chopped 6 green onions, chopped finely 1/2 cup fresh parsley, chopped Salt, to taste Lettuce leaves (optional) Spicy croustades (optional - see below) Combine olive oil, wine vinegar, hot pepper sauce and garlic in large bowl. Whisk together until blended. Set