Cauliflower, Rice & Swiss Cheese Casserole

Name: Cauliflower, Rice & Swiss Cheese Casserole
Ingredients: 4 ounces mushrooms, sliced; 1 large onion, chopped; 3 tablespoons butter, divided; 1 lemon, juice of; 1 head cauliflower, broken into florets; 3 garlic cloves, minced; 1 teaspoon basil; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 3 cups cooked brown rice; 2 1/2 cups swiss cheese, grated; 1/3 cup toasted walnuts, in pieces

12 ingredients

7 steps

Ingredients

4 ounces mushrooms, sliced
1 large onion, chopped
3 tablespoons butter, divided
1 lemon, juice of
1 head cauliflower, broken into florets
3 garlic cloves, minced
1 teaspoon basil
1/2 teaspoon salt
1/8 teaspoon black pepper
3 cups cooked brown rice
2 1/2 cups swiss cheese, grated
1/3 cup toasted walnuts, in pieces

Directions

1

Preheat oven to 350°.
2

To toast the walnuts, heat them in a dry pan over low heat, stirring occasionally, until they are fragrant and showing some oil. Remove from heat and let cool.
3

Saute the onion and mushrooms in 2 Tbl butter over medium heat until onion begins to soften, and mushrooms give up some of their liquid -- about 5 minutes.
4

Stir in the lemon juice and saute a minute more.
5

Separately, saute the cauliflower in 1 Tbl butter along with the garlic, basil, salt and pepper, until the cauliflower is just tender.
6

Combine the onions, cauliflower, rice, Swiss cheese and toasted walnuts and mix thoroughly.
7

Place in a casserole dish and bake, covered, for 30 to 40 minutes.