Wednesday, August 27, 2014
It is simple but hearty and flavorful and the leftovers are just as good.
I turned to it when a friend was visiting with her teenagers, one of whom was skipping meat for a month for a science project.
I have altered it to suit our tastes. Instead of the brown rice, the original recipe calls for 1 1/2 cups raw millet to be simmered in 2 1/2 cups water for 15 to 20 minutes, then fluffed. It also calls for only 2 cups of cheese and says it is optional. Not at our house!
3 to 4 cups cooked brown rice (still moist)
2 tbsp. butter or oil, or a mix
2 cups chopped onion
1 lb. mushrooms, sliced
Black pepper to taste
1 1/2 tsp. salt
1 tsp. dried basil
1 large cauliflower, in 1-inch pieces or smaller
3 medium cloves garlic, minced
2 to 3 tbsp. lemon juice
3 cups or more grated cheese of your choice (I use a cheddar mix)
Preheat oven to 350. Oil a 13- by 9-inch pan.
Melt butter or heat oil in large skillet. Add onion, mushrooms and seasonings and saute about 5 minutes, till onions soften. Add cauliflower and garlic and saute about 10 minutes more, until cauliflower is tender. Add lemon juice.
Stir mixture into the rice along with most of the cheese and mix well. Spread into the prepared pan, sprinkle with remaining cheese, dust with paprika, and bake for 30 minutes.