(125 mL)pressed cottage cheese (0.5%) or fresh cheese (e.g. Quark)
pouch (19 g) single serving cream of chicken noodle instant soup mix
1 1/2 cups
(375 mL)cooked long grain rice
(30 mL)grated Parmesan cheese
Chopped fresh parsley or chives (optional)
Whisk eggs, cottage cheese, water and soup mix in medium bowl. Set aside.
Place rice in medium saucepan. Whisk in egg mixture. Cover over medium-low heat, stirring constantly, until mixture is thick and creamy, 4 to 5 minutes (texture will resemble cooked oatmeal). Garnish with parsley, if desired.