Cheese & Rice Casserole - cooking recipe

Ingredients

2-1/2 cups brown rice, cooked
3 green onions, chopped
1 cup low-fat cottage cheese
1 tsp dried dill
1/4 cup parmesan cheese, grated
1/2 cup low-fat milk

Preparation

Get some pork- or veal- Schnitzel.
Wash the meat; dry with a paper towel and rub with pepper, salt and just a little brown sugar.
Cook in (real) butter in an open pan on both sides until the meat is done and takes on a nice brown.
Set aside and keep hot.
In the meat juice left in the pan, cook fresh mushrooms (about a pound for 2 Schnitzel; any kind of mushrooms will work, but the white mushrooms you get in any supermarket or, if you collect your own, a mix of wild forest mushrooms, seem to be best) until the liquid is mostly gone, adding pepper, salt and small amount of sugar if desired (too much will spoil the mushrooms) to taste.
Stir in fresh cream (unwhipped) until you get a thick sauce.
Pour on top of the Schnitzel.
Serve with french fries or croquettes.