Cauliflower, Rice & Swiss Cheese Casserole

Ingredients

• 4 ounces mushrooms, sliced
• 1 large onion, chopped
• 3 tablespoons butter, divided
• 1 lemon, juice of
• 1 head cauliflower, broken into florets
• 3 garlic cloves, minced
• 1 teaspoon basil
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 3 cups cooked brown rice
• 2 1/2 cups swiss cheese, grated
• 1/3 cup toasted walnuts, in pieces

Directions

1. 1

   Preheat oven to 350°.

2. 2

   To toast the walnuts, heat them in a dry pan over low heat, stirring occasionally, until they are fragrant and showing some oil. Remove from heat and let cool.

3. 3

   Sauté the onion and mushrooms in 2 Tbl butter over medium heat until onion begins to soften, and mushrooms give up some of their liquid -- about 5 minutes.

4. 4

   Stir in the lemon juice and sauté a minute more.

5. 5

   Separately, sauté the cauliflower in 1 Tbl butter along with the garlic, basil, salt and pepper, until the cauliflower is just tender.

6. 6

   Combine the onions, cauliflower, rice, Swiss cheese and toasted walnuts and mix thoroughly.

7. 7

   Place in a casserole dish and bake, covered, for 30 to 40 minutes.