Broccoli Rice Puff

Makes 6 servings

Ingredients

• 3 1/2 cups cooked rice
• 1 pound frozen chopped Broccoli, thawed
• 2 cups chopped fresh Mushrooms (about 5 ounces)
• 1 cup chopped Onion
• 1 clove garlic, minced
• 1 tablespoon butter or margarine
• 1 teaspoon salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1/4 teaspoon ground nutmeg, divided
• 4 eggs, separated
• 3/4 cup milk

Directions

1. Combine rice and Broccoli in large mixing bowl.
2. Cook Mushrooms, Onion and garlic in butter over medium heat until Onion is tender crisp. Add 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/8 teaspoon nutmeg. Stir mixture into rice and Broccoli; mix well. Spoon into buttered shallow 2-quart baking pan or portion 1 cup mixture into buttered individual casseroles.
3. Beat egg yolks with milk. Add Cheese, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon nutmeg.
4. Beat egg whites until stiff but not dry. Fold into yolk mixture. Spread over rice mixture, or portion evenly over rice mixture in individual dishes (about 2/3 cup for each). Bake at 350 degrees 30 minutes, or until mixture is hot and bubbly and top is lightly browned (15 to 20 minutes for casseroles).