Bulgarian Pepper Casserole

• 1 1/2 c. uncooked brown rice
• 2 3/4 c. water
• 1 Tbsp. lemon juice
• 2 to 3 Tbsp. freshly minced dill or 2 tsp. dried dill
• 1 1/2 Tbsp. olive oil
• 2 c. minced onion
• 4 to 5 medium green/red peppers, chopped
• 3/4 tsp. salt
• fresh black pepper
• 1/2 tsp. oregano
• 2 tsp. basil
• 8 cloves garlic, half of them minced and half sliced (keep separate)
• 1 c. crumbled Feta cheese
• 1 1/2 c. cottage or Ricotta cheese
• 2 medium, fresh, whole tomatoes
• 1 c. whole black olives

1. Place rice and water in a saucepan.
2. Cover and bring to a boil.
3. Turn the heat down as low as possible and simmer without interruption for about 40 minutes or until the rice is tender. Remove from heat; fluff with a fork and stir in lemon juice and dill.
4. Set aside.

brown rice, water, lemon juice, dill, olive oil, onion, red peppers, salt, fresh black pepper, oregano, basil, garlic, feta cheese, ricotta cheese, tomatoes, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=55471 (may not work)