Rice and Mushroom Tart

1 1/2 c. short grain brown rice
2 onions, chopped
1 large clove garlic, chopped
2 T. oil with 1 T. butter
3/4 pound fresh mushrooms, chopped
1 small head broccoli
1 1/4 c. plain yogurt
4 eggs, beaten
6 oz. grated sharp cheddar cheese
1 c. cottage cheese
salt & pepper to taste
paprika

Cook rice. When rice cools enough to handle, press into a 10-inch square pan to form crust. Saute onions and garlic in butter and oil until clear. Add mushrooms and chopped broccoli. Cook until tender. Then pour into rice crust.

Blend yogurt, eggs, cheeses, and seasonings. Pour over vegetables in tart shell. Sprinkle with paprika. Bake 45 to 50 minutes at 350 degrees F or until inserted knife comes out clean. Serve hot or cold. If you are a real cheese fan sprinkle about 1/2 cup grated parmesan over the top during the last 10 minutes of baking.

This is one of those dishes that is almost better as leftovers than when first made; and it is terrific straight from the oven.

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