Onion, Rice And Dill Casserole

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
2 tablespoons	30ml	Onions - chopped (medium)
2 tablespoons	30ml	Sweet red pepper - chopped (medium)
1/4 cup	59ml	Chicken broth
1 cup	237ml	Mushroom - thinly sliced
1		Garlic - minced
2 cups	320g / 11oz	Brown rice - cooked
1 cup	146g / 5.1oz	Cottage cheese
1		Egg - lightly beaten
1/3 cup	48g / 1.7oz	Parmesan cheese - grated
2 teaspoons	10ml	Dried dill weed
1/3 cup	30g / 1.1oz	Minced parsley
1/2 teaspoon	2.5ml	Salt - * see note
1/4 teaspoon	1.3ml	Black pepper
1/3 cup	48g / 1.7oz	Whole wheat bread crumbs - soft

Recipe Instructions

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 rice-vegetable 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.

Source:
Readers Digest Cook Now, Serve Later, 1989

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