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
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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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