Rice Romanoff -- OVO-LACTO

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Happy vegging!

~Emmy~

 

Rice Romanoff

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Serving size: 4.

 

 

3 cups water

1 teaspoon salt, divided

1 & 1/2 cups long-grain white rice

2 cups cottage cheese

2 or 3 garlic cloves

1/2 teaspoon black pepper

3 green onions, trimmed

1 cup grated Cheddar cheese, divided

 

 

1) Bring water to a boil, adding 1/2 teaspoon salt.

2) Add rice, stir once, then cover and reduce the heat to low, and cook

for about 18 minutes, or until water is absorbed and rice is tender.

3) Meanwhile, place the cottage cheese, garlic, pepper, and remaining

1/2 teaspoon salt in a blender and blend until smooth.

4) Mince green onions, and add them to the blender.

5) Combine cooked rice, cottage cheese mixture, and 1/4 cup Cheddar

cheese.

6) Butter an 8- or 9-inch square baking dish, and pour in rice mixture

and scatter remaining 3/4 cup Cheddar on top.

 

Bake in a preheated 375 degree oven for 20 minutes or until the casserole is

heated through and cheese bubbles.

 

TIP: After done making this dish and doing the cleanup, put some

soapy water in the blender and blend. This will help get off

cheese left over inside the blender, and it will make cleaning

the blender lots easier.

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