Cauliflower Marranca

Name: Cauliflower Marranca
Ingredients: 4 cups long grain rice brown; 7 3/4 cups water; 123 cups mushrooms fresh, sliced; 1 cup red onion finely chopped; 13 cup olive oil; 2 whole lemons; 2 heads cauliflower florets cut florets and stems; 1 3/4 teaspoons basil dried; 1 teaspoon garlic chopped; 1/2 teaspoon salt and black pepper to taste; 4 cups cheddar cheese shredded

11 ingredients

10 steps

Ingredients

4 cups long grain rice brown
7 3/4 cups water
123 cups mushrooms fresh, sliced
1 cup red onion finely chopped
13 cup olive oil
2 whole lemons
2 heads cauliflower florets cut florets and stems
1 3/4 teaspoons basil dried
1 teaspoon garlic chopped
1/2 teaspoon salt and black pepper to taste
4 cups cheddar cheese shredded

Directions

1

Combine rice with water in three quart saucepan.
2

Bring to a boil and immediately reduce heat to lowest possible.
3

Stir once with a fork, cover, and let cook for 20 minutes until water is completely absorbed.
4

Saute mushrooms and onions in olive oil.
5

Add the juice of the two lemons.
6

Wash the cauliflower and cut into florets, chopping usable stems.
7

Saute with the onions and mushrooms (add more oil if necessary), adding basil, garlic, and salt and black pepper to taste.
8

Saute for about five minutes.
9

Combine with cooked rice, mixing thoroughly, adding cheddar cheese (or cheese of your choice).
10

Bake in greased 9X13 inch pan at 350F (180C) F for 15 minutes until cheese melts and top is browned slightly.