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Casserole, Cottage Cheese and Brown Rice II (D, TNT)
Source: Adapted from N.Y. Times Natural Foods Cookbook
Serves: 4

2 cups brown rice, cooked
1 onion, chopped
1 egg, lightly beaten
Fresh parsley, chopped
1/2 cup milk
1/3 cup cottage cheese
1/2 cup hard cheese, grated
Salt, to taste
Black pepper, to taste
Nutmeg, to taste

Preheat oven to medium heat. (I use 180°C/375#176F).

Combine all ingredients, mixing well. Bake in oiled casserole dish until nicely browned, approximately 45 minutes.

Allow several minutes for the casserole to set before cutting, otherwise it will fall apart.

DO NOT, I repeat, NOT substitute dried parsley for fresh in this recipe! It won't produce the same effect at all.

The more parsley, the better.

Poster's Notes:
There is lots of room for variation here. Experiment with short-grained versus long-grained rice (I prefer short, myself); play with the proportions of cheeses (if you leave out the cottage cheese, use a little more milk); instead of raw onions, sauté them with celery and/or mushrooms... have fun!!

Posted by Gital Poupko

Nutritional Info Per Serving: N/A