| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meats, Casseroles |
1 |
Servings |
INGREDIENTS
| 6 |
|
Dried mushrooms |
| 2 |
c |
Cooked brown rice |
| 1 1/2 |
c |
Cooked beef chunks |
| 3 |
oz |
Crumbled feta cheese |
| 6 |
|
Pitted black olives |
| 2 |
tb |
Parmesan cheese |
| 1 |
|
Chopped onion |
| 1 |
tb |
Oil |
| 1 1/2 |
c |
Canned tomatos |
| 1 |
|
Minced garlic clove |
INSTRUCTIONS
Servings: 1
Freshly ground pepper
Put the dried mushrooms in 1/2 cup hot water and let
stand 20 minutes. Saute the onion in the oil slowly
for 5 minutes, then add the tomatos and garlic, and
let cook gently uncovered about 10 minutes. Pepper to
taste, then add the dried mushrooms, cut in quarters
if large, with any tough stems removed, and the
mushroom soaking liquid. Cook another 5 minutes.
Preheat oven to 400 degrees. Line the bottom of 1 1/2
qt casserole with 1 cup of the rice, add the cooked
beef, and strew over the top the feta cheese, the
olives, and half the sauce. Add the remaining rice and
the rest of the sauce, and sprinkle with Parmesan.
bake 20 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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