The Refectory's Rice Pilaf

Description
Makes 8 servings.

Ingredients

 * 1 1/2 cups uncooked rice
 * 1 1/2 teaspoons salt, divided
 * 1/4 teaspoon ground thyme
 * 1/4 teaspoon ground black pepper
 * 3 cups boiling chicken broth
 * 3 tablespoons butter or margarine, divided
 * 1 cup sliced mushrooms
 * 1/2 cup finely chopped carrots
 * 1/2 cup finely chopped green bell pepper
 * 1 cup finely chopped onion
 * 3 avocados, peeled, seeded, and chopped
 * 1 apple, cored and chopped
 * 1 tablespoon seedless raisins
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided

Directions
Combine rice, 1 teaspoon salt, thyme, pepper, broth and 1-1/2 tablespoons butter in shallow 2-quart casserole. Cover with tight-fitting lid or heavy-duty foil. Bake at 350 degrees 25 to 30 minutes or until rice is tender and liquid is absorbed.

Meanwhile, cook mushrooms, carrots, green pepper and onion in remaining 1-1/2 tablespoons butter and salt in small skillet until tender crisp. Remove rice from oven; stir in vegetable mixture, avocados, apple, and raisins. Serve with baked cornish hens or other poultry.