Got leftover rice? Then you've got a start on tomorrow's lunch, ready in less than 10 minutes.
1 cup cooked long-grain rice
1/4 cup light cream cheese
1 tsp lemon juice
1 cup sauteed mushrooms, or steamed chopped butternut squash
1/4 tsp dried Italian seasoning
1 tbsp grated Parmesan
In a small microwaveable bowl, stir rice with cream cheese and lemon juice. Stir in 3-4 tbsp (45-60 mL) warm water until mixture is loose. Gently stir in mushrooms and seasoning.
(If using squash, prep by placing small cubes of butternut squash in a microwaveable bowl. Sprinkle with a little water. Microwave until fork-tender, about 5 minutes.)
Microwave on high until hot, about 2 minutes. Top with Parmesan, if you like. Pack in a pre-warmed Thermos to keep hot.
Makes 1 serving.
In a serving: 429 calories, 14 g protein, 11 g fat, 67 g carbs
Carbohydrates 14g, Fibre 11g.
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