| 1. |
Pre-heat oven to 350° F (175° C). Rub a medium-large baking dish (around 9x13") with a bit of olive oil or butter and set aside. |
| 2. |
In a large skillet over medium-high heat, sauté the mushrooms in olive oil sprinkled with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. |
| 3. |
Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the rice (room temperature) to the skillet and stir until combined. |
| 4. |
In a medium bowl whisk together the eggs, cottage cheese, sour cream and salt. |
| 5. |
Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into the prepared baking dish. |
| 6. |
Sprinkle with 2/3 of the parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or until hot throughout and golden along the edges. |
| 7. |
Sprinkle with the chopped tarragon, and the remaining parmesan and enjoy. |
| 8. |
Note: based on recipe from 101 Cookbooks blog. |
