Cauliflower Marranca

• 4 cups long grain rice brown
• 7 3/4 cups water
• 123 cups mushrooms fresh, sliced
• 1 cup red onion finely chopped
• 13 cup olive oil
• 2 whole lemons
• 2 heads cauliflower florets cut florets and stems
• 1 3/4 teaspoons basil dried
• 1 teaspoon garlic chopped
• 1/2 teaspoon salt and black pepper to taste
• 4 cups cheddar cheese shredded

1. Combine rice with water in three quart saucepan.
2. Bring to a boil and immediately reduce heat to lowest possible.
3. Stir once with a fork, cover, and let cook for 20 minutes until water is completely absorbed.
4. Saute mushrooms and onions in olive oil.
5. Add the juice of the two lemons.
6. Wash the cauliflower and cut into florets, chopping usable stems.
7. Saute with the onions and mushrooms (add more oil if necessary), adding basil, garlic, and salt and black pepper to taste.
8. Saute for about five minutes.
9. Combine with cooked rice, mixing thoroughly, adding cheddar cheese (or cheese of your choice).
10. Bake in greased 9X13 inch pan at 350F (180C) F for 15 minutes until cheese melts and top is browned slightly.

long grain rice brown, water, mushrooms, red onion, olive oil, lemons, cauliflower, basil, garlic, salt, cheddar cheese

Taken from recipeland.com/recipe/v/cauliflower-marranca-40209 (may not work)