* 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 - - - - - - - - - - - - - - - - - -