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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A side dish from Cooking a la Heart - Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988. Ingredients:
2/3 cup rice (or 2 cups leftover cooked rice) |
1 1/3 cups water (if using uncooked rice) |
1 onion, chopped |
1 tablespoon butter or 1 tablespoon margarine |
1 (6 ounce) can tomato paste |
6 ounces water (to make tomato sauce using the tomato paste) |
1/2 teaspoon garlic powder |
1 teaspoon sugar |
1 dash pepper |
1/2 teaspoon whole thyme |
1/2 teaspoon dried oregano, crushed |
1 teaspoon parsley flakes |
1 1/2 cups low fat cottage cheese |
1/2 cup grated part-skim mozzarella cheese or 1/2 cup farmer cheese |
Directions:
1. Cook rice in water.
2. In a skillet, saute onion in butter or margarine.
3. Add tomato paste, water, garlic powder, sugar, pepper, thyme, oregano and parsley to onion mixture.
4. Combine cottage cheese and rice.
5. Put 1/3 of rice mixture in non-stick sprayed casserole dish.
6. Top with 1/3 of tomato sauce.
7. Continue to alternate layers, ending with tomato sauce.
8. Top with grated cheese.
9. Bake at 325 degrees for 30 minutes or until it is hot and bubbly.
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