SPINACH, MUSHROOMS, AND BROWN RICE WITH CHEESE
Servings: 6

1 Tbsp olive oil*
3 Tbsp butter*
1 large clove garlic, minced
1 cup sliced mushrooms
1 1/2 pounds fresh spinach, shredded (about 5 cups)**
1 1/4 cups shredded cheddar cheese (about 4 ounces)***
1/2 cup small-curd cottage cheese
1 1/4 tsp pepper
3 cups cooked short grain brown rice
6 thin slices mozzarella cheese****
paprika

Preheat ove to 400 degrees F. Oil an 8-inch square baking dish.

Heat oil and butter in a 10-inch skillet. Add garlic and mushrooms and cook, stirring for one minute.

Add spinach and stir and cook about 2 minutes, or until spinach wilts. Stir in cheddar cheese, cottage cheese, and pepper and set aside.

Make a layer of rice on bottom of baking dish. Spoon spinach-cheese mixture evenly over rice. Top with mozarella cheese and sprinkle with paprika.

Bake about 8-10 minutes and then broil for about one minute, or until cheese is bubbly and brown.

Cut into squares and serve hot.

*Do use the olive oil and butter as listed; really gives the dish a wonderful flavor... not the same if you're out of one and make a substitution.

**When in a hurry, I have used a 16oz package of frozen spinach, defrosting it first and squeezing out the liquid.

***I sometimes decrease the amount of cheese to cut calories and cholesterol.

****Shredded Mozzarella cheese also is handy to use on top; it melts quickly before serving, and cuts a few mintues off the prep time.

Note: My room mate was using the oven for Christmas Eve baking, when I was making this dish; I adapted the recipe by adding the rice to the skillet, and just stirred it until cheese-spinach mixture was mixed well.