cauliflower marranca

Name: Cauliflower Marranca
Ingredients: 4 cup(s) brown rice, long grain; 7.75 cup(s) water; 1.66 cup(s) mushrooms, chopped; 1 cup(s) red onion, finely chopped; 1/3 cup(s) olive oil; 2 - lemons; 2 - cauliflower heads, florets and stems cut; 1.75 teaspoon(s) dried basil; 1 teaspoon(s) garlic clove, finely chopped; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) pepper; 4 cup(s) cheddar cheese, shredded

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Ingredients

4 cups brown rice, long grain
7.75 cups water
1.66 cups mushrooms, chopped
1 cup red onion, finely chopped
1/3 cup olive oil
2 - lemons
2 - cauliflower heads, florets and stems cut
1.75 teaspoons dried basil
1 teaspoon garlic clove, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups cheddar cheese, shredded

How To Make cauliflower marranca

Step 1

Combine rice with water in three quart saucepan. Bring to a boil and immediately reduce heat to lowest possible.

Step 2

Stir once with a fork, cover, and let cook for 20 minutes until water is completely absorbed.
Step 3

Saute mushrooms and onions in olive oil.
Step 4

Add the juice of the two lemons.
Step 5

Wash the cauliflower and cut into florets, chopping usable stems.
Step 6

Saute with the onions and mushrooms (add more oil if necessary), adding basil, garlic, and salt and black pepper to taste.
Step 7

Saute for about five minutes.
Step 8

Combine with cooked rice, mixing thoroughly, adding cheddar cheese (or cheese of your choice).
Step 9

Bake in greased 9X13\" pan at 350 for 15 minutes - until cheese melts and top is browned slightly.
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