| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | c | Chopped onion |
| 2 | tb | Butter |
| 4 | c | Cooked brown rice (or white if you prefer) |
| 1 | c | Plain yogurt or sour cream |
| 1 | c | Cottage cheese |
| 1 | ts | Garlic powder |
| 1 | ts | Oregano |
| 1/2 | ts | Salt (or less) |
| 1 | ds | Pepper |
| 1/4 | c | Chopped green chili peppers or 1 C. chopped green peppers |
| 1 | lg | Tomato, sliced |
| 3 | Six-inch zucchinni, sliced | |
| 2 | c | Grated cheddar cheese |
INSTRUCTIONS
Saute onion in butter. Into hot rice, stir onion, yogurt or sour cream, cottage cheese, and spices (you can add more spice, including tabasco, to taste). IN oiled casserole, layer half the rice mixture, half the vegetables, and half the cheese. Repeat, ending with the cheese. Bake at 350 degrees for 20 minutes. You can make ahead, refrigerate, and bake the next day...or freeze it as I described above. Taken from the La Leche League Cookbook "Whole Foods for the Whole Family". Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Lorien Carrillo" <carrillo@community.net> on May 1, 1997
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