---------- Recipe via Meal-Master (tm) v8.02
  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. 1.80á