Spinach, Leek, Brown Rice Pie (with Cottage Cheese & Cheddar Cheese)
Serving: 48 (1/2 cup)
Ingredients
3 qt of Water
2 lbs, 12 oz of Brown Rice
1 qt + 2-1/4 cups of Spinach, fresh
1-1/2 cups of Unsalted Butter OR Vegetable Oil
3 lbs of Leeks (or Onions), diced
3/4 cup of Garlic, fresh, chopped
1/4 cup of Thyme, dried
1 qt + 2-1/4 cups of Cottage Cheese, non-fat
3 qt + 2 cups (divided) of Cheddar Cheese, shredded
1 qt + 2-1/4 cups of Milk, low-fat
25 of Eggs, large
3/4 cup of Parmesan cheese, grated
1-1/2 TB of Salt, Kosher
1/4 cup of Black Pepper, ground
Steps
Bring water to a boil. Add rice, cover, reduce heat to low. Cook till tender, about 40 minutes. Spread on a sheet pan to cool.
Bring water to a boil. Add spinach, cook until tender, about 1 minute. Cool & squeeze out excess liquid. Chop into 1/2" pieces.
Melt butter (or heat oil) in large skillet over medium heat. Add leeks (or onions) and garlic. Cook, stirring occasionally until translucent, about 10 minutes. Remove from heat, stir in thyme and spinach. Set aside.
Preheat oven to 325°F. Coat two 2" hotel pans with cooking spray.
Puree cottage cheese in a food processor until smooth. Add 3 qt cheddar cheese, milk, eggs, and Parmesan cheese and blend until smooth. Transfer to large bowl. Stir in salt and pepper. Add the rice and the spinach mixture, stir to combine.
Divide the mixture among the two pans, sprinkle each pan with remaining cup of cheddar cheese. Bake until light golden brown, about 32-35 minutes.
