Spinach Tomato Bake

* Exported from MasterCook *

Spinach Tomato Bake

Recipe By : Chef's Secrets, Cinti Enquirer(8/23/98)
Serving Size : 6 Preparation Time :0:00
Categories : Casserole

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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, mushroo
ms 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 c
ooked brown rice and sour cream. Add more salt and pepper, if desired. Prehea
t oven to 350 degrees. Lightly butter a 9 by 13 inch pan or casserole and even
ly 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.
Finished with grated Romano and sprinkle of bread crumbs (if desired). Bake
until cheese melts and vegetables are heated through.


Joyce R. 8/98


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