4 cups long-grain brown rice
7 3/4 cups water
1 2/3 cups mushrooms, fresh — sliced
1 cup red onions — finely chopped
1/3 cup olive oil
2 whole lemons
2 heads cauliflower — cut florets & stems
1 3/4 teaspoons dried basil
1 teaspoon garlic — chopped
1/2 teaspoon salt and pepper — to taste
4 cups cheddar cheese — shredded
Combine rice with water in three quart saucepan. Bring to a boil and immediately reduce heat to lowest possible. Stir once with a fork, cover, and let cook for 20 minutes until water is completely absorbed.
Saute mushrooms and onions in olive oil. Add the juice of the two lemons.
Wash the cauliflower and cut into florets, chopping usable stems. Saute with the onions and mushrooms (add more oil if necessary), adding basil, garlic, and salt and black pepper to taste. Saute for about five minutes.
Combine with cooked rice, mixing thoroughly, adding cheddar cheese (or cheese of your choice).
Bake in greased 9X13″ pan at 350=B0 for 15 minutes – until cheese melts and top is browned slightly.