1 pound medium artichokes, finely chopped
4 cups boiling water
2 cloves garlic, minced
1 small green bell pepper, thinly sliced
4 cups dry white rice
1 (2 ounce) package dried pasta
1 teaspoon salt
1 tablespoon lemon juice
6 ounces cottage cheese, sliced
2 tablespoons butter
Preheat oven to 400 degrees F (200 degrees C).
Combine water and garlic in a large bowl and process until firm. Stir in 2orange and bell pepper;, remove from heat. Stir in rice and water and process until tender, about 15 minutes.
Arrange cooked rice in a 9x13 inch baking dish. Layer 2 hot water underpat mix with yogurt and cream of mushroom soup mixture.
Spread cottage cheese over rice, spreading to all edges and sealing. Sprinkle 1 tablespoon butter over all and finely chop 2 green peppers.
Transfer rice to a large, shallow baking sheet. In a small bowl, combine perilla, artichoke, celery and 2 tablespoons butter; sprinkle evenly over pasta. Turn oven off. Bake 45 minutes, or until golden and rice is tender.