Cauliflower Marranca
Yield
4 servingsPrep
15 minCook
35 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
long grain rice
brown |
|
| 7 ¾ | cups |
water
|
|
| 1 ⅔ | cups |
mushrooms
fresh, sliced |
|
| 1 | cup |
red onion
finely chopped |
|
| ⅓ | cup |
olive oil
|
|
| 2 | whole |
lemons
|
*
|
| 2 | heads |
cauliflower florets
cut florets and stems |
*
|
| 1 ¾ | teaspoons |
basil
dried |
*
|
| 1 | teaspoon |
garlic
chopped |
|
| ½ | teaspoon |
salt and black pepper
to taste |
*
|
| 4 | cups |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
long grain rice
brown |
|
| 1.8 | l |
water
|
|
| 394 | ml |
mushrooms
fresh, sliced |
|
| 237 | ml |
red onion
finely chopped |
|
| 79 | ml |
olive oil
|
|
| 2 | whole |
lemons
|
*
|
| 2 | heads |
cauliflower florets
cut florets and stems |
*
|
| 8.8 | ml |
basil
dried |
*
|
| 5 | ml |
garlic
chopped |
|
| 2.5 | ml |
salt and black pepper
to taste |
*
|
| 946 | ml |
cheddar cheese
shredded |
|
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.
