Recipe - Onion Rice And Dill Casserole

2 tablespoon Unsalted butter
2 md Onions; chopped
2 md Sweet red pepper; chopped
One fourth cup Chicken broth
1 cup Mushroom; thinly cut or sliced up
1 Clove garlic; minced
2 cup Brown rice; cooked
1 cup Cottage cheese
1 Egg; lightly beaten
1/3 cup Parmesan cheese; grated
2 teaspoon Dried dill weed
1/3 cup Minced parsley
One half teaspoon Salt; * see note
One fourth teaspoon Black pepper
1/3 cup Whole wheat bread crumbs;
soft

1. Melt the butter in a heavy 12 inch skillet over moderately low heat.
Remove and reserve 1 tablespoon.

2. Add the onions, red peppers and stock and cook covered until the
vegetables are soft, about 10 minutes.

3. Add the mushrooms and garlic, raise the heat to moderate and cook
uncovered until the mushrooms are soft and the liquid has evaporated, about
10 minutes longer.

4. Add the rice, mixing well and transfer to a large bowl. AT this point
the mixture can be cooled to room temperature, covered tightly with plastic
wrap and stored in the refrigerator for up to 2 days.

5. Preheat the oven to 375.

6. In a medium bowl, combine the cottage cheese, egg, 1/3 cup of the
Parmesan cheese, the dill, parsley, salt and pepper.

7. Fold into the ricevegetable mixture and spoon into a lightly buttered 9
by 9 by 2 baking pan.

8. Mix the bread crumbs, remaining Parmesan cheese and the reserved butter
into a small bowl until well combined.

9. Sprinkle over the casserole.

10. Bake uncovered until it is set and has a golden brown crust, about
30 minutes.

Recipe by: Readers Digest Cook Now, Serve Later, 1989

Posted to MCRecipe Digest V1 #1024 by njwwb njwwb@ibm.net on Jan 20,
1998