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Cauliflower Marranca

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

35 min

Ready

50 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
4 cups long grain rice
brown
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7 ¾ cups water
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1 ⅔ cups mushrooms
fresh, sliced
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1 cup red onion
finely chopped
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cup olive oil
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2 whole lemons
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2 heads cauliflower florets
cut florets and stems
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1 ¾ teaspoons basil
dried
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1 teaspoon garlic
chopped
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½ teaspoon salt and black pepper
to taste
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4 cups cheddar cheese
shredded
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Ingredients

Amount Measure Ingredient Features
946 ml long grain rice
brown
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1.8 l water
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394 ml mushrooms
fresh, sliced
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237 ml red onion
finely chopped
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79 ml olive oil
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2 whole lemons
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2 heads cauliflower florets
cut florets and stems
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8.8 ml basil
dried
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5 ml garlic
chopped
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2.5 ml salt and black pepper
to taste
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946 ml cheddar cheese
shredded
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Directions

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.

Sauté mushrooms and onions in olive oil.

Add the juice of the two lemons.

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

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

Sauté 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 350℉ (180℃) F for 15 minutes until cheese melts and top is browned slightly.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 888g (31.3 oz)
Amount per Serving
Calories 132339% from fat
 % Daily Value *
Total Fat 57g 87%
Saturated Fat 27g 133%
Trans Fat 0g
Cholesterol 119mg 40%
Sodium 738mg 31%
Total Carbohydrate 52g 52%
Dietary Fiber 3g 14%
Sugars g
Protein 86g
Vitamin A 23% Vitamin C 8%
Calcium 90% Iron 51%
* based on a 2,000 calorie diet How is this calculated?
 

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