WIld RIce CasseroleAnanás e Hortelã
225 grams curds
115 grams plain yogurt
1 teaspoon dijon mustard
salt (to taste)
1 tablespoon oil
225 grams fresh mushrooms (sliced)
1 onions (chopped)
3 cloves garlic (minced)
3 cups wild rice mix (cooked)
grated parmesan cheese (to taste)
chives (chopped, to taste)
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1Preheat oven to 180°C (approximately 350°F).
2Grease a medium baking dish with a little oil.
3In a bowl, mix eggs, cottage cheese, yogurt, mustard and a pinch of salt.
4In a frying pan, heat olive oil and add mushrooms and cook until water is released and evaporated.
5Cook mushrooms until golden.
6Add chopped onion and cook for 3 minutes until translucent.
7Add garlic, cook for 1 minute and remove from heat.
8Add pre-cooked rice to mixture and stir well. Add egg mixture to the rice and mix well.
9Spread mixture evenly into prepared baking dish. Sprinkle surface with grated Parmesan to taste.
10Cover the pan with aluminum foil and bake in preheated oven for about 30 minutes.
11Remove aluminum foil and cook about 20 additional minutes until surface is brown.
12Or brown surface under preheated broiler, watching carefully. Remove from oven.
13To serve, garnish with Parmesan and chopped chives.