Meri, recipe sounds good, will try it for a pot luck as my husband is a fussy eater and wouldn't eat it, too much for me, altho thinking now I will cut the recipe into a smaller portion for my self. Thanks, have a good evening Barbara
God is good ! He is with us always, in the valleys and the mountain tops, Praise Him !
Haven't checked calories or sodium - revised where needed and just loved this - enjoy -
Mushroom and Brown Rice Casserole Yield: about 6-8 servings Ingredients • 2 tsp. olive oil • 1 lb. brown mushrooms, cleaned and coarsely chopped • 1 large onion, finely chopped • 3 cloves garlic, minced • 3 cups cooked brown rice, at room temperature • 2 large eggs • 1 cup cottage cheese (reduced fat is fine) (low salt or a sub - sour cream?) • ½ cup sour cream (reduced fat is fine) • ½ tsp. coarse salt (left this out) • 1/3 cup grated Parmesan cheese, divided (only used a little) • Minced fresh herbs, for garnish (optional), such as chives, parsley, etc. Cooking View Directions • Preheat the oven to 350˚ F. Lightly grease a 2 quart baking dish. In a large skillet over medium heat sauté the mushrooms in the olive oil, stirring occasionally, until the mushrooms have released most of their liquid, about 5-7 minutes. Add the onions to the pan and cook, stirring occasionally, until translucent and tender, about 4-5 minutes. Stir in the garlic and cook just until fragrant, about 1 minute. Remove from the heat. Add the rice to the skillet and stir to combine. • In a large bowl, whisk together the eggs, cottage cheese, sour cream, and salt until smooth. Add in the rice mixture and stir gently until well blended. Sprinkle most of the Parmesan over the top, reserving a bit for finishing. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for 20-30 minutes more, until the top is lightly browned. Top with remaining Parmesan and fresh herbs, if desired.
Makes a lot but gives me servings to freeze for another day. Parmesan is too salty for me in any amount so I found some low sodium flavored croutons, ran them through the food processor and they worked as a good substitute. Meri
Doing well, thanks - here is more info - I started my low sodium search over two years ago and found the internet very valuable. The low sodium section right here at Spark was one of my first finds. Just recently Chef Meg gave us a low sodium recipe - Breakfast Sausage . AllRecipes has a good selection of low sodium dishes - and I love the Sodium Girl ‘s blog and the recipes she offers. Today I found her recipe for – are you ready for this? - BACON. Ask.com / low sodium is good as is COOK’S.COM that I mentioned earlier It seems “everyone and his brother” has published a cookbook. I’ll include my favorites from time to time. Many are available at Kindle. Here are two. Gazzaniga, Donald A.; Gazzaniga, Maureen A. (2007-04-01). The No-Salt, Lowest-Sodium Light Meals Book (Kindle Locations 604-605). St. Martin's Press. Logue, Dick (2007-11-01). 500 Low Sodium Recipes: Lose the salt, not the flavor in meals the whole family will love (Kindle Locations 328-337). Creative Publishing International. Have a good day - Meri
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