From the Moosewood. I made this recipe for a Sunday linner with friends. We ate it with sauteed zucchini and fresh bread and cubed watermelon. Delicious for the humid, slightly cool Rochester day.
Ingredients:
1 lbs. mushrooms, sliced
1 large onion, chopped
1 large head cauliflower in flower pieces
3 cups cooked brown rice or millet
2 1/2 cups grated cheese of your choice (I used 1/2 sharp cheddar and 1/2 pepper jack)
Directions:
1) Cook the rice.
2) Saute onion and mushroom in butter with juice of one lemon
3) Saute cauliflower with 3 cloves crushed with garlic, basil, salt and pepper
4) Combine everything. Bake, covered, 1/2 hour at 350F.
Serves 5-6.
Personal note: I want this dish to have sliced red bell pepper and paprika. I also would use the pepper jack cheese again, and did as S. (who helped me make this dish did) and leave out some of the mushrooms and cauliflower and put them on the top of the stirred mixture in the dish to create a more vegetably layer.
I think this dish would also work well for a winter evening.
Ingredients:
1 lbs. mushrooms, sliced
1 large onion, chopped
1 large head cauliflower in flower pieces
3 cups cooked brown rice or millet
2 1/2 cups grated cheese of your choice (I used 1/2 sharp cheddar and 1/2 pepper jack)
Directions:
1) Cook the rice.
2) Saute onion and mushroom in butter with juice of one lemon
3) Saute cauliflower with 3 cloves crushed with garlic, basil, salt and pepper
4) Combine everything. Bake, covered, 1/2 hour at 350F.
Serves 5-6.
Personal note: I want this dish to have sliced red bell pepper and paprika. I also would use the pepper jack cheese again, and did as S. (who helped me make this dish did) and leave out some of the mushrooms and cauliflower and put them on the top of the stirred mixture in the dish to create a more vegetably layer.
I think this dish would also work well for a winter evening.
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