* Exported from MasterCook * Spinach Tomato Bake Recipe By : Chef's Secrets, Cinti Enquirer, Aug 23, 1998 Serving Size : 6 Preparation Time :0:00 Categories : Casserole Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 c Water 1 tb Butter (optional) 1/4 ts Salt -- up to 1/2 ts 1 1/3 c Brown rice 2 tb Canola or vegetable oil 1 md Onion -- roughly chopped 1 cl Garlic -- chopped finely 1/2 lb Mushrooms -- sliced 16 oz Frozen chopped spinach -- - thawed and moisture - squeezed Salt and pepper -- to taste 12 oz Cheddar cheese -- shredded 1 1/2 lb Tomatoes -- cored and - sliced thinly 1/4 c 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 F. Lightly butter a 9x13" pan or casserole and evenly layer vegetable-rice mixture over bottom. Sprinkle with 1/2 of the shredded cheddar. Layer with half of the tomato slices and add salt and pepper to taste. Sprinkle with remaining cheddar and add another layer of remaining tomatoes. Finished with grated Romano and sprinkle of bread crumbs, if desired. Bake until cheese melts and vegetables are heated through. Posted by: Joyce R., Aug 1998 - - - - - - - - - - - - - - - - - -