Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 30 grams | Butter or margarine |
| 1 tablespoon | Olive oil |
| 1 \N | Onion; chopped |
| 1 \N | Clove garlic; chopped |
| 125 grams | Fresh button mushrooms; halved |
| 3 \N | Leeks; washed and sliced |
| 2 \N | Tomatoes; peeled and chopped |
| \N \N | Salt and pepper; to taste |
| ½ cup | Shredded tasty cheese |
| 2 tablespoons | Dry breadcrumbs |
| 1 tablespoon | Chopped parsley |
| 4 cups | Hot cooked Sunbrown Quick rice |
1. Heat butter and oil together in a large frying pan. Saute onion and garlic until onion is tender.
2. Add mushrooms, leeks and tomatoes. Saute for 2 to 3 minutes. Season to taste with salt and pepper. Transfer to a casserole dish.
3. Top with combined cheese, breadcrumbs and parsley.
4. Bake casserole in a moderate oven (180C) for 5 to 10 minutes or until cheese melts and top browns. Serve immediately with cooked Sunbrown Quick rice.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.