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Onion, Rice And Dill Casserole

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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Eggs Casseroles, Rice 4 Servings

INGREDIENTS

2 T Unsalted butter
2 Onions, chopped
2 Sweet red pepper, chopped
1/4 c Chicken broth
1 c Mushroom, thinly sliced
1 Clove garlic, minced
2 c Brown rice, cooked
1 c Cottage cheese
1 Egg, lightly beaten
1/3 c Parmesan cheese, grated
2 t Dried dill weed
1/3 c Minced parsley
1/2 t Salt, * see note
1/4 t Black pepper
1/3 c Whole wheat bread crumbs
soft
minutes.

INSTRUCTIONS

Melt the butter in a heavy 12 inch skillet over moderately low heat.
Remove and reserve 1 tablespoon. Add the onions, red peppers and  stock
and cook covered until the vegetables are soft, about 10  minutes. 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. 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. Preheat the oven to 375. In a medium
bowl, combine the cottage cheese, egg, 1/3 cup of the Parmesan  cheese,
the dill, parsley, salt and pepper. Fold into the  rice-vegetable
mixture and spoon into a lightly buttered 9 by 9 by 2  baking pan. Mix
the bread crumbs, remaining Parmesan cheese and the  reserved butter
into a small bowl until well combined. Sprinkle over  the casserole.
Bake uncovered until it is set and has a golden brown  crust, about
Recipe by: Readers Digest Cook Now, Serve Later, 1989  Posted to
MC-Recipe Digest V1 #1024 by njwwb <njwwb@ibm.net> on Jan  20, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 605
Calories From Fat: 123
Total Fat: 14.2g
Cholesterol: 71.4mg
Sodium: 849.4mg
Potassium: 447.1mg
Carbohydrates: 105.1g
Fiber: 9.3g
Sugar: 8.1g
Protein: 22.3g


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