3/4 c. long grain rice
1 1/2 c. boiling water
1/2 tsp. salt
1/4 c. chopped green onions, including tops
1/4 c. chopped green pepper
1/2 c. creamy cottage cheese
1/2 tsp. salt (second amount)
1/2 c. milk
1 c. grated old Cheddar cheese or equivalent in paper thin slices
1 lg. ripe tomato, peeled and cut into 12 uniform wedges

Put rice on to cook in a large saucepan with a snug-fitting cover, with the boiling water and first 1/2 teaspoon salt. Bring to a boil and without removing cover, turn off heat for 15 minutes longer or until rice is tender and all water is absorbed.

With a fork, gently stir into the rice, the onion, green pepper, cottage cheese, salt and milk. Turn into large casserole. Arrange tomato wedges in a long overlapping row down the center or as an overlapping border around edge. Cover evenly with grated or thinly sliced cheese. Bake at 350 degrees for 1 hour. Serves 6 people.