3 c Cooked rice (up to 4)
4 oz Lardons (a kind of thick bacon, cut in little pieces)
2 Minced shallots (or 1 onion)
1 cn Parisian mushrooms
1/2 c White wine
1 cn Peeled and cut tomatoes
Shredded leaves of basil
14 oz Mozzarella cheese
Grated parmesan

Preheat the stove 200 C (400 F) In a skillet, saute the lardons with the shallots until they are soft. Add the mushrooms, and then the wine, salt and pepper. Simmer 5 minutes. Put the rice in a casserole dish. Add the contents of the skillet. Add the can of tomatoes. Sprinkle with the basil leaves. Cover everything with slices of mozzarella. Sprinkle with parmesan. Bake 25 minutes or until the cheese is nice and bubbly.