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1 cup brown rice
Cook rice in one pot. Cook beans in one pot.
Beat the eggs. Beat in milk, cottage cheese, salt, herbs, and carrot. Sauté onion in butter until soft, stir into egg mixture.
Drain beans and add with rice to mixture. Turn into oiled 7"x11" pan. Bake at 375°F in pan of hot water until knife comes out clean, approximately 20 to 30 minutes. Cool 10 minutes before cutting.
Poster's Notes:
Served with green salad and whole grain bread makes a wonderful supper.
Posted by Ellen Slaughter
Nutritional Info Per Serving: 14g protein
1/2 cup dry beans
3 eggs
1 cup milk
2 cups cottage cheese
2 tsp. salt
3 tbsp. dry parsley
1 tbsp. dry rosemary
1/2 cup carrot, grated
2 tbsp. butter
1/4 onion, minced
Cheddar Cheese, shredded (optional)
I generally use a 15-ounce can of drained and rinsed small red beans, but any beans will do. If using fresh herbs adjust accordingly. Also I like to sprinkle shredded cheddar over the top for the last 5 minutes of baking.