Useful rice casseroles with cottage cheese once considered only from the standpoint of dishes for children. Such a high-calorie and protein-rich carbohydrate dish simply passed by adult tables, but in vain. We will tell you a few recipes of curd casseroles with rice, both in salty and sweet.
Rice-cottage cheese casserole
Ingredients:
- olive oil - 2 tbsp. spoons;
- mushrooms - 500 g;
- onions - 1 pc .;
- garlic - 3 cloves;
- Boiled brown rice - 3 items;
- eggs - 2 pieces;
- sour cream - 1/2 table;
- cottage cheese - 1 item;
- salt - 1/2 tsp;
- grated Parmesan - 1/3 of a century;
- fresh greens.
Preparation
Oven warm up to 180 degrees. We grease the baking dish with butter. In a frying pan warm up the olive oil and fry on it crushed onions until transparent. Once the onion has become transparent, add the chopped mushrooms to the pan and fry them until the moisture evaporates completely. Lastly, garlic comes to the frying pan, it's enough to hold it but only a minute. Once the passer-line is ready, we remove the pan from the fire and mix its contents with rice.
In a deep bowl, whisk eggs with cottage cheese, salt and sour cream. Add the curd mixture to the rice, fill the greens and mix. We spread the rice mixture into a mold, cover it with foil and put it in the oven for 20-30 minutes. 4-5 minutes before the meal, sprinkle the dish with grated cheese and put it under the grill without foil.
Cottage cheese casserole with rice and raisins
Ingredients:
- boiled rice - 2 items;
- eggs - 2 pieces;
- milk - 1 1/2 items;
- pumpkin puree - 3/4 of the item;
- honey - 1/3;
- vanilla extract - 1 tbsp. a spoon;
- salt - 1/2 tsp;
- cinnamon - 2 tsp.
- nutmeg - 1 hour spoon;
- raisins - 1/2 st .;
- cottage cheese - 1 tbsp.
Preparation
Oven warm up to 180 degrees. We lubricate the baking mold with oil. In a deep bowl, whisk eggs with cottage cheese, milk, pumpkin puree, honey, vanilla extract, salt, cinnamon and nutmeg. Hot boiled rice mixed with raisins, let the mixture cool down, and then pour the egg-milk mixture.
We pour the mass into a baking dish and put it in the oven for 25 minutes. Previously, you can sprinkle the dish with crushed nuts. Before serving, pumpkin casserole with rice and cottage cheese should cool down for 10 minutes.
Casserole with rice and cottage cheese in a multivariate
Ingredients:
- boiled rice - 1 item;
- cottage cheese - half a century;
- curly kale cabbage - 1 handful;
- champignons - 200 g;
- butter - 1 tbsp. a spoon;
- garlic - 1 clove;
- grated hard cheese;
- salt, pepper - to taste.
Preparation
In the bowl of the multivarker, melt the butter and pass the mushrooms on it until the liquid evaporates completely. As soon as the pieces of mushrooms turn brown, add the chopped garlic and pieces of cabbage to them. We let them in butter for a couple of minutes, and then add rice and cottage cheese. Right in the multivark mix all the ingredients, add salt and pepper. We select the "Baking" mode and the time is 40 minutes. 10 minutes before the casserole should be sprinkled with grated cheese.
Prepare this dish is not only in the multivarquet, but also in the oven. Passekurov of mushrooms and cabbage mixed with the finished rice and cottage cheese, and then put in a greased baking dish. We cook the dish for 20-25 minutes at 180 degrees, while after 15 minutes sprinkle the casserole with grated cheese. To make the cheese crust blush, you can switch the oven to grill mode for the last 4-5 minutes of cooking.
Instead of cabbage kale in this dish, you can use whatever your heart desires, for example broccoli or cauliflower inflorescences, pre-cooked in salted water until half cooked.