OVEN BAKED RICE AND VEGETABLES
Steps:
- Preheat oven to 200C/390F (standard) / 180C/350F (fan / convection).
- Mix Spice Mix in a small bowl.
- Place Rice ingredients in a baking dish (including the carrots), about 23 x 30 cm / 9 x 13". Add 1 1/2 tsp Spice Mix. Stir, cover with foil, bake for 20 minutes.
- Meanwhile, place Roasting Vegetable ingredients in a large bowl, drizzle with 1/4 cup olive oil. Sprinkle over remaining Spice Mix. Mix well - hands are best for this.
- Remove rice from oven.
- Turn oven UP to 220C/430F (standard) / 200C/390F (fan / convection).
- Take off foil. Spread the Roasting Vegetables on top of the rice. Make sure there's a bit of each type of vegetable on the surface. Push corn mostly under.
- Drizzle with more oil (optional), sprinkle with more pepper.
- Bake for 30 minutes. Remove from oven, rest for 5 - 10 minutes.
- Sprinkle with parsley if desired. Push vegetables aside, fluff rice and toss it through the vegetables a bit (rice gets more flavour). Serve!
Nutrition Facts : ServingSize 451 g, Calories 403 kcal
VEGETARIAN BREAKFAST CASSEROLE
Steps:
- Position racks in the upper and lower thirds your oven and preheat the oven to 400 degrees F. Lightly coat 2 large baking sheets with nonstick spray. Lightly mist a 9x13-inch casserole dish with nonstick spray and set aside.
- Place the vegetables in a large bowl and drizzle with the olive oil. Sprinkle with salt and pepper, then toss to coat. Divide the vegetables evenly between the two sheets and spread them into a single layer. Roast the vegetables until tender, about 20 minutes, tossing the vegetables on the pan so they cook evenly and switching the pans' positions on the upper and lower racks once halfway through. Transfer half of the roasted vegetables to the prepared casserole dish and spread into an even layer. Reduce the oven temperature to 350 degrees F.
- Meanwhile, in a large mixing bowl, beat the eggs together with the milk, garlic, and Italian seasoning until evenly blended. Gently pour it into the casserole dish. Scatter the remaining vegetables evenly over the top, then dollop the ricotta over the top in small spoonfuls (I like to add about 20 to 24 spoonfuls; you want to each slice to have a few dollops, but have them be large enough so that you can actually taste them).
- Bake the casserole for 35 to 40 minutes, until the casserole is golden on top and the center no longer jiggles when you shake the pan. Remove from the oven and sprinkle with fresh herbs. Serve warm.
Nutrition Facts : ServingSize 1 (of 10), Calories 188 kcal, Carbohydrate 13 g, Protein 11 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 200 mg, Fiber 3 g, Sugar 4 g
ASIAN VEGETABLE CASSEROLE/VEGGIE BAKE
I made this up while on a weekly organic vegetable box spree. The taste is rich and flavorful and the purple color from the cabbage is incredible. You can use any vegetables you want which makes this very accommodating to whatever is on hand. This reheats very well.
Provided by Rachael Bregman
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350° and spray a 9x13-inch pan with some Pam.
- Heat some oil in a large skillet.
- Sauté the garlic and onion until the onion begins to brown and releases its natural sugars.
- Add the carrots, zucchini and red pepper and sauté for a few minutes until the vegetable begin to get soft.
- Add the mushrooms and cabbage and stir all the vegetables together.
- Add the soy and rice vinegar.
- Cover to steam the cabbage.
- In a large bowl, beat the eggs and add the remaining ingredients.
- When the cabbage is soft, add the vegetables to the large bowl and stir immediately so as not to allow the eggs to cook from the heat of the vegetables.
- Pour the mixture into the prepared pan and bake for 20-30 minutes until the egg sets.
SPICY ASIAN CHICKEN AND NOODLE CASSEROLE
Bring Asian zing to the dinner table with this Thai-inspired casserole. With pre-made noodles, pre-grilled chicken and frozen broccoli, assembly takes just 15 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 350°. Spray 2-quart casserole with cooking spray.
- Cook peanut sauce, broth, peanut butter, frozen vegetables and stir-fry noodles in 3-quart saucepan over medium-high heat 5 to 7 minutes, stirring frequently, until hot. Stir in chicken. Spoon into casserole.
- Mix chow mein noodles and peanuts; sprinkle over chicken mixture. Bake uncovered about 30 minutes or until mixture is hot. Let stand 5 minutes.
Nutrition Facts : Calories 615, Carbohydrate 51 g, Cholesterol 115 mg, Fiber 7 g, Protein 47 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 720 mg
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