Spinach Tomato Bake

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* Exported from MasterCook *

 

Spinach Tomato Bake

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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2 1/2 cups water

1 tablespoon butter- (optional)

1/4 teaspoon salt --up to 1/2

1 1/3 cups brown rice

2 tablespoons canola or vegetable oil

1 medium onion -roughly chopped

1 clove garlic -chopped finely

1/2 pound muchrooms -sliced

16 ounces chopped -frozen spinach

- thawed and moisture

- squeezed

salt and pepper -to taste

12 ounces cheddar cheese -shreded

1 1/2 pounds tomatoes -cored and sliced

- thinly

1/4 cup Romano Cheese

Bread Crumbs -(optional)

 

Bring water to boil and add butter and salt. Add rice, stir, cover and

reduce

heat to low. Simmer 35 to 45 minutes, until water is absorbed. Set rice

aside

Saute onion in oil over medium heat for about 4 minutes; add garlic,

mushrooms and chopped spinach. Add salt and pepper to taste, and saute another 4

to 6

minutes, until onion and mushrooms are tender. Toss sauteed vegetables

with cooked brown rice and sour cream. Add more salt and pepper, if desired.

Preheat oven to 350 degrees. Lightly butter a 9 by 13 inch pan or casserole and

then layer vegetable-rice mixture over bottom. Sprinkle with 1/2 of the

shredded cheddar. Layer with 1/2 of the tomato slices and add salt and pepper to

taste. Sprinkle with remaining cheddar and add another layer of remaining

tomatoes. Finish with grated Romano

and sprinkle of bread crumbs (if desired). Bake until cheese melts and

vegetables are heated through.

 

From Chefs Secrets, Cincinnati Enquirer (8/23/98)

 

 

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Per Serving (excluding unknown items): 1025 Calories; 14g Fat (12.7% calories

from fat); 28g Protein; 194g Carbohydrate; 4g Dietary Fiber; 29mg Cholesterol;

364mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0