- 2 T olive oil
- 1 c scallions (thinly sliced)
- 3 cloves garlic (minced)
- 2 T flour
- 1 t dried basil
- Salt and pepper (to taste)
- 1/2 c Stonyfield Organic 1% Milk
- 1 c Parmesan cheese (shredded)
- 1 c Stonyfield Organic Plain Greek Yogurt
- 3 1/2 c cooked basmati rice
- 1/2 c water
- 1 lb spinach
- 1 lb cooked turkey breast (cut into thin strips)
In skillet over medium heat, add oil and sauté scallions and garlic, stirring occasionally. Cook for 2 minutes. Sprinkle in flour and stir until well blended, add basil, salt and pepper. Stir in milk. Continue cooking, stirring frequently, until sauce thickens. Add Parmesan cheese and stir until cheese has melted. Remove from heat and fold in yogurt. Pour sauce into a bowl and set aside. In the same skillet add rice, water and spinach. Stir until well blend and cook until spinach has wilted.
Heat oven to 350°. Coat a 2 quart baking dish with cooking spray. Pour rice mixture into baking dish. Cover with turkey, and then sauce. Bake for 20 minutes.
Calories: 310, Calories from Fat: 80, Total Fat: 9g, Saturated Fat: 3g, Cholesterol: 45mg, Sodium: 320mg, Total Carbohydrate: 45g, Dietary Fiber: 5g, Sugars: 2g, Protein: 27g, Vitamin A: 45%, Vitamin C: 20%, Calcium: 25%, Iron: 20%