Rich and creamy!
|1 c||onion (chopped)|
|4 c||brown rice (hot, cooked)|
|1 c||plain yogurt (or sour cream)|
|1 c||cottage cheese|
|1 t||garlic powder|
|1 t||oregano (dried)|
|salt and pepper (to taste)|
|1⁄4 c||green chilies (chopped or 1 c. chopped bell pepper)|
|1||large tomato (sliced)|
|3||zucchini (6-inch sliced)|
|2 c||cheddar (grated, or monterey jack cheese)|
Saute onion in butter. Stir into hot rice along with yogurt, cottage cheese, and spices. In oiled casserole dish layer half the rice mixture, half the vegetables and half the grated cheese. Repeat layers, ending with grated cheese. Bake at 350°F for 20 minutes.
Serves 4 as an entree or 8 as a side dish.
For variety, substitute broccoli for the zucchini, or use a mix of zucchini and yellow squash.