Rice Casserole Mushroom Mixture

1 ounce dried mushrooms

Hot water

3 tablespoons butter

2 tablespoons parsley, chopped

8 ounces fresh mushrooms

3 garlic cloves, finely chopped

Salt and pepper

Zucchini and eggplant

Flour

Salt and pepper

1 medium zucchini, cut into 1/3 in rounds

1/2 small eggplant, peeled and cut into 1/3-inch cubes

Olive oil

Rice

1/4 cup butter

1 medium onion, finely chopped

2 cups brown rice

6 cups chicken stock, heated

5 ounces Romano cheese, grated

1 cup half-and-half

2 eggs

1/2 teaspoon nutmeg

Preheat oven to 325F. Soak mushrooms in hot water about 30 minutes. Rinse well and drain, reserving liquid. Strain liquid through cheese-cloth. Discard mushroom stems. Slice mushrooms into strips. Melt butter in saucepan over high heat. Saute all mushrooms until liquid evaporates. Blend in parsley and garlic. Season with salt and pepper.

To prepare vegetables, season flour with salt and red and black pepper. Coat zucchini and eggplant with flour and shake off excess. Saute vegetables until brown. Drain.

To prepare rice, melt butter in heavy skillet over medium heat. Add onion. Cover and cook until transparent. Add rice and stir about 5 minutes. Pour in mushroom liquid and chicken stock. Bring to a rolling boil and cover. Cook 50 to 55 minutes. Rice should be very moist.

Butter 1-1/2 or 2 quart baking dish. Spread half of rice in dish. Arrange zucchini and eggplant over top. Sprinkle with salt and pepper. Cover with 3 tablespoons cheese. Top with mushroom mixture. Spread on remaining rice. Blend half-and half, eggs and nutmeg in bowl. Pour over rice. Sprinkle with remaining cheese. Bake until top is brown, about 20 minutes. Freezes beautifully.

Serves 8-10.

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Cajun Country -- New Iberia, Louisiana