Yield: 4 servings
|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.