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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 4 |
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Like spinach and cabbage, Romaine lettuce can be cooked. I love the idea of this and have had similar things,. Not a great fan of the cooked tomato, the next time I try this I'm going to omit the tomato sauce altogether and go with a rose sauce, or lighter cheese-based sauce with a pinch of nutmeg. Maybe amite the bacon. Add some toasted almond slivers for crunch. Or buttered breadcrumbs...some kind of gemolata... Ingredients:
8 slices bacon |
1 tablespoon margarine or 1 tablespoon butter |
1 small garlic clove, minced |
1/4 cup sliced mushrooms |
1 small onion, finely chopped |
3 cups romaine lettuce, torn in small pieces |
1 (10 ounce) can tomato sauce |
Directions:
1. Fry bacon in a large skillet, reserving about 2 tbsp of drippings in the pan. Crumble cooked bacon and set aside. Melt margarine and drippings over medium-low heat. Saute garlic, mushrooms and onion, then add lettuce and cook; sirring gently, for 10-12 minutes. Add cooked rice, tomato sauce and crumbled bacon. Sprinkle in cheese and heat through until cheese melts. Serve at once.
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