• 2 eggs
  • 225 grams curd
  • 115 grams plain yogurt
  • 1 teaspoon dijon mustard
  • salt (to taste)
  • 1 tablespoon oil
  • 225 grams fresh mushrooms (sliced)
  • 1 onion (chopped)
  • 3 cloves garlic (minced)
  • 3 cups wild rice blend (cooked)
  • grated parmesan (to taste)
  • chives (chopped, to taste)


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


Yummly User