This is the kind of recipe that I love because in one dish, I bring everything to the table: protein (provided by the sour cream and cheddar cheese,) vegetables (onion and Portobello mushrooms), and fruit (apple), as well as carbohydrates (brown rice). The truth is that you cannot ask for more in a dish.
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The novelty is the curry, which not only adds flavor but also makes this casserole a colorful meal. I prepare this recipe with leftover rice and to make it healthier, I use brown rice. But if you have white rice, it also works.
I made this casserole with cheddar cheese but you can do it with a mixture of queso fresco and queso cotija and it's heavenly delicious, easy to make, and highly nutritious.
Check out more of my recipes on my cooking blog.
Image via Enriqueta Lemoine
Ingredients
Makes 6 portions
__Ingredients
__2 cups of cooked brown rice
2 Tbsp. of olive oil
3/4 cups of onion, julienned
1 1/2 cups of portobello mushrooms, sliced
1 apple
1 1/2 cups of light sour cream
1 cup of shredded cheddar cheese
2 tsp. of curry powder
Salt
Freshly ground pepper
Sauté the onion...
In a skillet over medium heat, sauté the onion in olive oil for 3-4 minutes.
Sauté the mushrooms...
Add the mushrooms and sauté for 3-4 minutes. Set aside.
Cut the apple...
Core and seed the apple and dice it. Reserve some apple slices for decoration.
Make the cheese sauce...
Grate the cheese.
Combine the sour cream and cheese
In a small pot, add the sour cream and the cheese and cook, stirring constantly, until the cheese is melted and combined. Turn off the heat.
Make the cheese curry sauce...
Add the curry powder to the cheese sauce and stir until completely dissolved.
Add the apples...
Add the apples to the cheese and curry sauce.
...and the mushrooms...
Add the mushrooms to the cheese and curry sauce. Add some salt and pepper and stir.
A rice bed...
Preheat the oven to 325°F. In a casserole dish, make a bed with the rice.
Assemble...
Pour the mushroom-apple curry over the rice bed.
Decorate...
Decorate with some mushroom caps and apple slices.
Bake and serve...
Bake for 20 minutes and serve hot or warm.
