Recipes out of the Blond Box

2 cups uncooked brown rice       
1 bay leaf               
¼ cup butter               
1 cup chopped onion           
2 cups sour cream           
1 cup cottage cheese
black pepper to taste

3 small cans of whole green chilies, cut in half and deseeded, 
or
3 cans chopped green chilies

2 cups grated cheddar cheese
2 tablespoons chopped parsley

Cook rice according to package directions, adding a bay leaf. When rice is done, remove bay leaf.  Melt butter in a large skillet and sauté the onion.  Remove pan from heat and mix in rice, sour cream, cottage cheese and black pepper.  Spread ½ of this mixture in a greased large shallow baking dish.Top with ½ of the chilies and half of the cheddar cheese. Add the remaining rice, then remaining chilies and remaining cheese.
Bake at 350° F. uncovered, 25 minutes.  Top with chopped parsley.