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—Arlene R. Taylor PhD

green chiliMy digestive system doesn't seem to like most of the "night-shade" foods (e.g., green/red/yellow peppers, eggplant, white potatoes). However, once in awhile, Ortega green chilies just hit the spot.

Cook ¾ cup Basmati brown rice in 3 cups of water and ½ tsp Himalayan salt until soft.

 

Ingredients

  • 1 4-oz can diced Ortega green chilies (I use mild) 
  • ½ cup diced mushrooms
  • 1 4-oz can ripe olives, sliced
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp cumin
  • 1 cup nonfat cottage cheese
  • 1 white onion, chopped finely
  • Egg whites or substitute to equal 4 eggs

Preparation

Place all ingredients in a bowl. Mix well.

Add remahing ingredients. Pour into greased casserole dish.

Bake covered at 350 F. for approximately 45-60 minutes.

Remove and serve with salad.

 

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