Ingredients:

  • 2 tbsp extra virgin olive oil
  • 2 medium yellow onions, thinly sliced
  • 3 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • 3 cups cooked long-grain brown rice
  • 1 cup sharp white cheddar, shredded
  • 1/2 cup plain Greek yogurt
  • 1/2 cup unsweetened almond milk or skim milk
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup parmesan cheese, grated

Instructions:

  1. Heat the olive oil in a skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they turn a deep amber color. Stir in the minced garlic and smoked paprika for the final 60 seconds.
  2. In a large mixing bowl, whisk together the Greek yogurt, milk, salt, and black pepper until smooth.
  3. Fold the cooked brown rice and sautéed onions into the yogurt mixture until every grain is coated. Stir in the shredded sharp cheddar until just combined.
  4. Transfer the mixture to a 9x13 inch baking dish and smooth the top. Sprinkle evenly with grated parmesan.
  5. Bake at 375°F (190°C) for 20–25 minutes, or until the edges are bubbling and the top is golden-brown. Garnish with fresh parsley before serving.