Recipe By : Chef's Secrets, Cinti Enquirer (8/23/98)
Serving Size : 6 Preparation Time :0:00
Categories : Casserole
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 c Water
1 tb Butter (optional)
1/4 ts Salt -- up to 1/2 ts
1 1/3 c Brown rice
2 tb Canola or vegetable oil
1 md Onion -- roughly chopped
1 cl Garlic -- chopped finely
1/2 lb Mushrooms -- sliced
16 oz Frozen choppe spinach --
- thawed and moisture
- squeezed
Salt and pepper -- to taste
12 oz Cheddar cheese -- shredded
1 1/2 lb Tomatoes -- cored and sliced
- thinly
1/4 c Romano cheese
Bread crumbs (optional)
Bring water to boil and add butter and salt. Add rice, stir, cover
and reduce heat to low. Simmer 35 to 45 minutes, until water is
absorbed. Set rice aside. Saute onion in oil over medium heat for
about 4 minutes; add garlic, mushrooms and chopped spinach. Add salt
and pepper to taste, and saute another 4 to 6 minutes, until onion
and mushrooms are tender. Toss sauteed vegetables with cooked brown
rice and sour cream. Add more salt and pepper, if desired. Preheat
oven to 350 F. Lightly butter a 9x13" pan or casserole and evenly
layer vegetable-rice mixture over bottom. Sprinkle with 1/2 of the
shredded cheddar. Layer with 1/2 of the tomato slices and add salt
and pepper to taste. Sprinkle with remaining cheddar and add another
layer of remaining tomatoes. Finished with grated Romano and sprinkle
of bread crumbs (if desired). Bake until cheese melts and vegetables
are heated through.
