Inspiration: 101 Cookbooks
For extra protein, add rotisserie chicken, the secret weapon. Feel free to use rice pilaf if you're looking to spice it up a little (highly recommended).
Ingredients
8 oz brown mushrooms, cleaned and chopped 1 large onion, well chopped 3 cloves garlic, finely chopped 3 cups cooked brown rice, room temperature 2 large eggs 1 cup cottage cheese ½ cup yogurt or sour cream ½ tsp fine grain sea salt ⅓ cup freshly grated Parmesan cheese toppings: toasted almonds, or a bit of fresh tarragon, chopped
Preparation
Preheat oven to 350° F. Rub a medium-large baking dish with a bit of olive oil or butter and set aside.
In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil sprinkled with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.
In a medium bowl whisk together eggs, cottage cheese, sour cream, and salt.
Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined, and then turn out into your prepared baking dish. Sprinkle with ⅔ of the Parmesan cheese, cover with foil, and place in the oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle with the remaining Parmesan, and toasted almonds and/or tarragon.
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