4 cups cooked brown
rice
1/2 tsp. Salt
1/2 cup chopped scallions
1 4-oz can whole green chilies, drained and cut in wide strips
1
cup farmer or dry curd cottage cheese
1-1/2 cups shredded or 6 oz sliced Jack or Muenster cheese
1/2 cup shredded cheddar
cheese
Preheat oven to 350 degrees.
Season rice
with salt if needed; add scallions. Place half the rice in a greased loaf pan or 2-qt casserole. Top with half the chilies.
If Jack or Muenster cheese has been shredded, combine it with the cottage cheese and spread over the rice and chilies.
If cheese is sliced, top rice and chilies with the cottage cheese, then layer cheese on top.
Cover with remaining
rice, sprinkle with shredded cheddar, and arrange remaining chili strips over all.
Bake 30 minutes. Serves 4-6. This
is one of our favorite recipes.
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