I made THE best rice casserole last night for dinner- based off of 101cookbooks.com Heidi Swansons recipe from her new book, Super Natural Every Day (pg155)... My new favorite book btw if you couldnt tell...
Actually, what this reminded me of is Gma Nina's beef stroganoff, served on rice... Im always trying to make a veggie version, and using tvp 'crumbles' doesnt cut it. This has all the hearty-ness, but no greasy meat!
You can find Heidi's original recipe on her *lovely blog* HERE.
~This is my rendition~
You'll need 3 cups of cooked rice- I used a multi-grain blend with about 6 kinds of rice- a mix of brown and wild rice would work well too. Cook according to package and set aside 3 cups for this recipe. (Then I cool and freeze any leftover rice in ziplocs to use for quick fried rice or whatever...)
Preheat oven to 350, lightly grease a medium-sized casserole dish.
In a large bowl, mix together:
2 large eggs
1 cup cottage cheese- I used large curd
1/2 cup sour cream
1 T. dijon mustard
pinch of salt & pepper
1 T. white truffle oil
1T. dried tarragon
1/2 cup grated parmesean
Saute in 1 T olive oil:
1 medium yellow onion
4 cloves of garlic
8 oz. mushrooms
(I used baby bellas, Heidi calls for cremini)
Add 3 cups of cooked rice to pan and combine. Pour altogether into bowl of cottage cheese mixture and mix well. Transfer to prepared casserole dish and cover with foil- Bake for 30-40 minutes, remove foil and bake for 20 minutes more, until lighly browned. Serve immediately. YUM.