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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ingredients:
1/2 pound(s) brown mushrooms clean and chopped |
1 large onion chopped |
3 clove(s) garlic finely chopped |
3 cup(s) cooked brown rice room temp |
2 large eggs |
1 cup(s) cottage cheese |
1/2 cup(s) sour cream |
1/2 teaspoon(s) fine grain sea salt |
1/3 cup(s) fresh grated parmesan |
tarragon chopped |
Directions:
1. Preheat oven to 350. Grease 13x9 baking dish.
2. In a large skillet over med-high heat, saute the mushrooms in olive oil sprinkled with a couple of pinches of salt. Stir frequently until mushrooms have released their liquid and browned. Add onions and cook for 4-5 min or until translucent. Stir in garlic, cook another minute and remove from heat. Add rice to skillet and stir until combined.
3. In a medium bowl, whisk together eggs, cottage cheese, sour cream and salt.
4. Combine rice and cottage cheese mixture, stir well and turn out into baking dish. Sprinkle with 2/3 of the parmesan, cover with foil and bake for 30 minutes. Remove foil and let bake another 20-30 minutes or until hot throughout and golden brown on edges. Sprinkle with tarragon and remaining parmesan before serving.
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