Cook the Quick Brown Rice according to directions for 12 minutes. Remove from heat. Stir in the enchilada sauce. Add 1 1/4 cup water and the dry Oat Bran Muffin Mix. Stir. Pour into a well-oiled 9" x 13" cake pan. Bake at 300 F. 25 to 30 minutes or to desired doneness. VARIATION: A beaten egg added to the uncooked mixture will produce a lighter dressing. Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
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|Serving Size: 1 Recipe (283g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 4 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 8.5mg||0 %|
|Potassium 496.1mg||13 %|
|Total Carbohydrate 13.2g||4 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 8.3g|
|Protein 2.4g||3 %|
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Calories per serving: 57
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