Thursday, January 7, 2010

Mushroom and brown rice casserole recipe

Mushroom and brown rice casserole, adapted from 101 Cookbooks
I've discovered a serious problem when I cook at my parents' house.  Apparently I've slowly reduced my salt intake to the point that my parents have to dump salt onto everything that I make.  And it's not that they use a lot, it's just that I don't use much at all... but don't notice.  It was an issue at Thanksgiving, so I decided that I would make a conscious effort to use more salt at Christmas.  Unfortunately I went overboard.  I made this mushroom and brown rice casserole for Christmas dinner, and I could barely eat it.  I felt like I was licking pure salt crystals.  However, somehow underneath it all I could taste a wonderful casserole... and I desperately wished that I hadn't covered it up.  Others seemed to enjoy it quite a bit, too, although a few days later Dad even admitted that it was on the salty side.  I had no idea that my tongue had become that sensitive to salt, and I'm not sure what I'll do next time I'm visiting, but I surely won't use too much the next time I make this casserole.  It doesn't deserve it.

Mushroom and brown rice casserole (adapted from 101 Cookbooks)
(Printable version)

1 cup brown rice
1 Tbsp olive oil
8 oz. mushrooms, roughly chopped
1/2 tsp salt
1 onion, chopped
3 garlic cloves, minced
2 eggs
1 cup cottage cheese
1/2 cup plain yogurt
1/4 cup shredded parmesan

Bring a medium saucepan of water to a boil, add rice, and let simmer uncovered until rice is tender, about 30 min.  Then drain and set aside (or use another rice cooking method).  While rice is cooking, heat oil over medium-high heat in a medium sauce pan.  Add mushrooms and salt and cook until mushrooms are tender and most of their liquid has evaporated (about 10 min).  Then add onion and cook until it's tender (a few more minutes), and stir in garlic and cook for an additional minute.  Remove this mixture from heat and set aside.  Beat the eggs in a large bowl, and stir in cottage cheese and yogurt.  Then add the mushroom mixture and the rice to the bowl and stir well.  Season with extra salt if needed, but be careful!!  Pour this into a lightly oiled 11x7" baking pan (or something of a similar size) and top with parmesan.  Cover with foil and bake at 350 for 30 min, then remove the foil and cook for an additional 20 min.  Serves 8.


Tasty Eats At Home said...

We're the same way. My husband needs to keep his sodium intake on the low side, and I don't have any real desire to use a lot of salt, so we use considerably less than most people. I notice this - and I am trying to remember to set out salt shakers when we have company. (Something I never use either) This sounds tasty!

Katie said...

Alta - Yet another thing we have in common! I'm glad that I finally realize the issue, and hopefully soon I can find a good balance when I'm cooking for other people (or deal with the fact that they add salt at the table)

hope chest said...

I think this is really a perfect combination! Lovely isn't it. This can also be a nice breakfast for the kids.

Margherita said...

Just found your blog through Google...glad I did because this recipe looks amazing. Can't wait to try this!

Katie said...

Margherita - Thanks! I haven't made this casserole in a while, but I was just thinking about it the other day. I hope you enjoy!