Wednesday, January 18, 2012

Vegetarian Meal:Cheese and Vegetable Rice Casserole


"Sometimes it's important to work for that pot of gold. But
other times it's essential to take time off and to make sure
that your most important decision in the day simply consists
of choosing which color to slide down on the rainbow."

-- Douglas Pagels 


Side Dish: Meatless Cheese and Vegetable Rice Casserole
Serves 6-8
Adapted from BHG Ultimate Casseroles available only for purchase till March 20th at bookstore magazine section and grocery stores
The notations in bold are my changes from original recipe. The reasons for so many changes is I tried to use what ingredients that were on hand rather then another grocery store run. I prefer to use fresh ingredients when I can over frozen. White rice seemed too bland since I felt recipe had a bit of a Mexican style. Chicken would be a great addition.

My adapted recipe follows this one for easier following of directions

Ingredients:
  • 1-16oz. package frozen mixed broccoli, cauliflower and carrots thawed (I used 2 cups fresh broccoli diced, 1 cup fresh diced carrots, 1 cup frozen corn thawed)
  • 4 cups cooked rice (I used 1 package of Vigo Saffron Yellow Rice and when cooked equals 2 cups)
  • 1 can black beans, rinsed and drained
  • 1 jar 12 oz. roasted sweet red peppers, drained and chopped (I used ½ red pepper diced)
  • 2 cups shredded cheddar cheese (I used 1 cup cheddar and 1 cup Mozzarella cheese mixed together)
  • 1-1/4 cup chicken broth use low salt
  • 1/3 cup diced green onions
  • 1 cup seasoned fine dry bread crumbs (I used two pieces of whole wheat bread finely ground mixed with 1-1/2 TB. melted butter and 1 TB. parsley flakes)
  • 2- 4 oz. cans diced green chile peppers, drained (I added the followings seasoning ¼ tsp. cumin and ½ tsp. chili powder to kick it up a bit instead of chile peppers)
 Directions:
  • Preheat oven to 350 and grease a casserole dish
  • Cook rice as directed on package and set aside
  • In a large bowl add vegetables, beans, onions, red peppers, chile peppers or spices, cooked rice, 1 cup of the mixed cheeses and broth
  • Mix well and place in casserole dish
  • Add rest of mixed cheeses and sprinkle with bread crumbs mixed with melted butter and 1 TB parsley flakes
  • Bake uncovered 35 minutes or until mixture is heated through and crumbs are golden
  • Let stand 10 minutes before serving
  Adapted Recipe Cheese and Vegetable Rice Casserole
Ingredients:
  • 2 cups diced fresh broccoli
  • 1 cup diced carrots
  • 1 cup frozen corn thawed
  • 1 package Vigo Saffron Yellow Rice cooked following package directions
  • 1 can black beans rinsed and drained
  • 1 jar of roasted sweet red pepper drained, and chopped or use ½ diced red pepper
  • 1- 4 oz. can diced green chile pepper drained
  • 1 cup grated cheddar cheese
  • 1 cup grated mozzarella cheese
  • 1-1/4 cup low salt chicken broth
  • 1 cup seasoned breadcrumbs mixed with 1-1/2 TB melted butter
  • optional spices ¼ tsp. cumin and ½ tsp. chili powder
Directions:
  • Preheat oven to 350 and grease a casserole dish
  • Cook rice as directed on package and set aside
  • In a large bowl add vegetables, beans, onions, red peppers, chile peppers or spices, cooked rice, 1 cup of the mixed cheeses and broth
  • Mix well and place in casserole dish
  • Add rest of mixed cheeses and sprinkle with bread crumbs mixed with melted butter and 1 TB parsley flakes
  • Bake uncovered 35 minutes or until mixture is heated through and crumbs are golden
  • Let stand 10 minutes before serving






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