 | | Directions |
- Preheat oven to 375° F. Lightly spray baking dish with Pam cooking spray.
- In bowl, mix together egg, flour, cottage cheese, rice, pepper, lemon thyme, and 2 tablespoons cheese. Set aside.
- Heat butter and oil over medium heat in skillet.
- Add onion and saute until lightly browned (about 10 minutes). Add garlic and saute 1 minute. Add broccoli and mushrooms and 1 tablespoon fresh lemon thyme.
- Cover and cook for 10 minutes.
- Remove from heat, add cottage cheese mixture and blend well.
- Spoon mixture into prepared baking dish. Sprinkle the rest of parmesan cheese (2 tablespoons) plus seeds on top.
- Bake 25-30 minutes. Serve hot.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Container: 9x13 or 9x9 square baking dish, large mixing bowl, medium skillet with cover
Servings: 8
Serving Size: 1 cup
|  | | Ingredients | | - | | 1 egg |
| - | | 1 tablespoon flour |
| - | | 2 cups cottage cheese - fat free |
| - | | 3 cups brown rice - cooked |
| - | | ground black pepper to taste |
| - | | 1 tablespoon lemon thyme - fresh, minced |
| - | | 4 tablespoons parmesan cheese or Asiago cheese, grated |
| - | | 1 tablespoon unsalted butter |
| - | | 1 tablespoon olive oil |
| - | | 1 onion - chopped |
| - | | 3 cloves garlic - minced |
| - | | 1 package frozen broccoli (10 oz) - thawed, drained |
| - | | 1 can mushrooms (8 oz) - sliced |
| - | | 2 tablespoons sunflower seeds or pumkins seeds, toasted |
| - | | 1/2 lemon - juiced |
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