|Butter||1⁄4 Cup (4 tbs)|
|Onions||3⁄4 Cup (12 tbs), chopped|
|Mushrooms||1⁄2 Pound, sliced|
|Rice||1 1⁄2 Cup (24 tbs), uncooked|
|Frozen spinach||300 Gram, drained (1 Package)|
|Tomatoes||28 Ounce, chopped (1 Can)|
|Chicken stock/Beef stock||1 Cup (16 tbs)|
|Dried basil||1⁄2 Teaspoon|
|Ground pepper||To Taste|
|Cheddar cheese||8 Ounce, grated|
In large saucepan, melt butter; cook onions until softened.
Add mushrooms and cook for 5 minutes, stirring occasionally.
Stir in rice, spinach, tomatoes, stock, salt, basil, and pepper to taste.
Bring to boil, stirring occasionally.
Reduce heat; cover and simmer for 10 minutes.
Stir in 1 cup (250 mL) grated cheese and transfer mixture to greased 10-cup (2.5 L) baking dish or casserole.
Top with remaining cheese.
Bake, covered, in 350°F (180°C) oven for 10 minutes.
Uncover and bake for 10 to 15 minutes longer.