Brown Rice and Cheese Pie Recipe

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Brown Rice and Cheese Pie

From Dorothy McNett's recipes at Pie does not always mean a dessert! This is a wonderfuil main dish or a great side dish to serve with soups, salads, etc. Use brown or white rice but the brown rice with the cheeses and veggies is a good presentation and taste!

1 cup long grain brown California rice
2 cups water
1 tablespoon extra virgin olive oil
1/4 teaspoon sea salt
1 small onion, about 1/2 cup finely diced
2 - 3 cloves garlic, finely diced
1 1/3 cups small curd cottage cheese
3 eggs, whisked
2 - 3 tablespoons fresh basil, finely snipped
1/4 teaspoon freshly ground pepper
2 - 4 green onions, thinly sliced
1 1/3 cups shredded cheddar cheese, or jack cheese or a combo

In a glass or ceramic batter bowl combine the rice, water, olive oil and salt. Cover with a glass or ceramic lid. Cook in microwave on high for 10 minutes, and then reduce to half power (power level 5) and cook another 20 - 30 minutes or until rice is tender. OR, cook in a saucepan on the burner or use a rice cooker.until done Now add the diced onion and garlic, cover and set aside for about 10 minutes. Preheat oven to 325 degrees. Lightly oil a 8 - 9 inch springform pan or a deep pie dish or other casserole. Slowly stir the cottage cheese into the rice mixture and then add the whisked eggs, snipped basil, pepper, and green onions along with 1 cup of the shredded cheese. Pour into the oiled pan and bake about 40 minutes. Now top with the remaining 1/3 cup of grated cheese and bake about 10 minutes. Let stand about 5 minutes and then slice and serve!

Recipe created 2017-07-31.

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