Yield: 4 Servings
|3 cups||Cooked rice (up to 4)|
|4 ounces||Lardons (a kind of thick bacon, cut in little pieces)|
|2||Minced shallots (or 1 onion)|
|1 can||Parisian mushrooms|
|½ cup||White wine|
|1 can||Peeled and cut tomatoes|
|Shredded leaves of basil|
|14 ounces||Mozzarella cheese|
Preheat the stove 200 C (400 F) In a skillet, saute the lardons with the shallots until they are soft. Add the mushrooms, and then the wine, salt and pepper. Simmer 5 minutes. Put the rice in a casserole dish. Add the contents of the skillet. Add the can of tomatoes. Sprinkle with the basil leaves. Cover everything with slices of mozzarella. Sprinkle with parmesan.
Bake 25 minutes or until the cheese is nice and bubbly.
Posted to recipelu-digest Volume 01 Number 271 by "Christine Briand" <cbriand@...> on Nov 18, 97