This summer farm classic came to EarthDance via Jessica Yoches, who came across it originally in Moosewood Cookbook. Enjoy!
1-1/2 Cups uncooked brown rice
2-3/4 cups water
1 Tbs. lemon juice
2 to 3 Tbs. freshly minced dill (or 2 tsp dried dill)
1-1/2 Tbs. olive oil
2 Cups minced onion
5 Medium Peppers (red, yellow, orange, green etc), chopped into ½ inch pieces
¾ tsp. salt
Fresh Black Pepper
2 tsp. Basil
8 cloves Garlic, 4 minced and 4 sliced – keep them separate
1 cup crumbled Feta cheese
1-1/2 cups cottage or ricotta cheese
2 medium sized fresh, ripe tomatoes
1 cup whole Nicoise olives
1) Place rice and water in a saucepan. Cover and bring to boil. Turn the heat down as low as possible, and simmer without interruption for about 40 minutes, or until the rice is tender. Remove from heat, fluff with a fork, and stir in lemon juice and dill. Set aside.
2) Meanwhile, heat the olive oil in a large skillet. Add onions and saute over medium heat 5 to 8 minutes, or until the onions become soft. Add peppers, salt, black pepper, and herbs and continue to cook, stirring occasionally, for about 10 more minutes, or until the peppers are tender. Sir in the Minced Garlic, and cook for just a minute more. Remove from heat and stir in the feta cheese.
3) When you are ready to assemble the casserole, preheat the oven to 375. Lightly oil a 9 X 13 – inch baking pan.
4) Place the cottage or ricotta cheese in a blender or food processor fitted with the steel blade, and whip until smooth
5) Combine Rice, pepper saute, and whipped cottage cheese in a large bowl, and mix until very well combined. Transfer to the prepared pan, and spread into place. Top with tomato slices, then scatter olives and slices of garlic in a liberated, random fashion over the tomatoes.
6) Bake uncovered at 375 until bubbly – about 30 to 40 minutes.