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Categories:
long grain rice brown water mushrooms red onion olive oil lemons cauliflower basil garlic salt Cheddar cheese
Viewed: 45 - Published at: 5 years agoIngredients
- 4 cups long grain rice brown
- 7 3/4 cups water
- 123 cups mushrooms fresh, sliced
- 1 cup red onion finely chopped
- 13 cup olive oil
- 2 whole lemons
- 2 heads cauliflower florets cut florets and stems
- 1 3/4 teaspoons basil dried
- 1 teaspoon garlic chopped
- 1/2 teaspoon salt and black pepper to taste
- 4 cups cheddar cheese shredded
Method
- Combine rice with water in three quart saucepan.
- Bring to a boil and immediately reduce heat to lowest possible.
- Stir once with a fork, cover, and let cook for 20 minutes until water is completely absorbed.
- Saute mushrooms and onions in olive oil.
- Add the juice of the two lemons.
- Wash the cauliflower and cut into florets, chopping usable stems.
- Saute with the onions and mushrooms (add more oil if necessary), adding basil, garlic, and salt and black pepper to taste.
- Saute for about five minutes.
- Combine with cooked rice, mixing thoroughly, adding cheddar cheese (or cheese of your choice).
- Bake in greased 9X13 inch pan at 350F (180C) F for 15 minutes until cheese melts and top is browned slightly.
