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
BROWN RICE VEGETABLE CASSEROLE
One taste of this crowd-pleasing casserole brings compliments and requests for my recipe. It's been in my file for as long as I can remember. The blend of tender vegetables and rice is perfect for holiday meals and dish-to-pass affairs.
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a greased 3-qt. baking dish, combine the broth, rice, 1 cup onion, soy sauce, butter and thyme. Cover and bake at 350° for 65-70 minutes or until rice is tender., Meanwhile, in a large skillet, saute the cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender; spoon over rice mixture. , Cover and bake for 10 minutes. Uncover and sprinkle with cashews and cheese if desired. Bake 5-7 minutes longer or until cheese is melted.
Nutrition Facts : Calories 300 calories, Fat 16g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 703mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.
ONE POT RICE AND VEGETABLE CASSEROLE
This rice and vegetable casserole is the perfect one pot dinner, packed with veggies, rice and beans - such a hearty vegetable bake that's comforting and full of goodness.
Provided by Becca Heyes
Categories Main meal
Time 1h10m
Number Of Ingredients 15
Steps:
- Preheat the oven to 190°C (Gas Mark 5 / 375°F).
- Add the oil to a large saucepan or oven-proof casserole dish, and add the red onion, aubergine, courgette, mushrooms, garlic and mixed herbs. Cook over a medium heat for 5 minutes, until the vegetables are fragrant and beginning to brown.
- If you used a saucepan that's not oven-proof, transfer to an oven-safe casserole dish. Add the rice, stock, tomatoes, beans, pesto, and plenty of black pepper. Mix well to combine.
- Add a lid to the pan (or cover tightly with foil, if you don't have a lid), and bake in the oven for around 30 minutes. The rice should be fairly soft. Stir the casserole well, then add the breadcrumbs and grated cheese to the top. Bake again, uncovered, for a further 20 minutes, or until the topping is crisped up to your liking.
Nutrition Facts : ServingSize 1 portion, Calories 470 kcal, Carbohydrate 76 g, Protein 16.4 g, Fat 11.9 g, SaturatedFat 3.9 g, Cholesterol 15 mg, Sodium 210 mg, Fiber 13.9 g, Sugar 10.3 g
VEGETARIAN CASSEROLE
A Mediterranean one-pot stew with peppers, courgettes, lentils, sweet smoked paprika and thyme
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 50m
Number Of Ingredients 15
Steps:
- Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 - 10 mins until softened.
- Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.
- Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.
- Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.
Nutrition Facts : Calories 216 calories, Fat 5.1 grams fat, SaturatedFat 0.7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 16.1 grams sugar, Fiber 9.8 grams fiber, Protein 12.3 grams protein, Sodium 1.6 milligram of sodium
CHICKEN VEGETABLE RICE CASSEROLE
Chicken Vegetable Rice Casserole is an easy baked dish that is tasty and versatile; it sure to please the whole family.
Provided by Dawn
Categories Main Course
Time 1h5m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Spray a 9 x 13-inch baking dish with non-stick cooking spray. Add the rice to the bottom of the baking dish.
- Cut the chicken breast into bite size pieces.
- Melt butter in a skillet and add the onion. Cook the onion until tender 2 or 3 minutes. Add the flour and stir in. Add the chicken broth and cream and cook until it starts to thicken.
- Add the chicken to the rice and top with the frozen vegetables. Pour the sauce over the ingredients in the baking dish.
- Cover with aluminum foil and bake for 30 minutes. Remove from the oven and remove the aluminum foil. Sprinkle the French fried onions over the top of the casserole and bake for another 15 to 20 minutes
Nutrition Facts : Calories 376 kcal, ServingSize 1 serving
VEGETABLE AND RICE CASSEROLE
Easy rice and vegetable rice casserole that tastes like a million bucks! Everyone goes crazy for this recipe.
Provided by Joy Shull
Categories Main Dish
Time 55m
Number Of Ingredients 13
Steps:
- Measure 3 cups of dry instant rice and cook according to package instructions, set aside
- Combine onion, garlic, carrots, olive oil, salt, and pepper in a large skillet
- Sautee for 10 - 15 minutes on medium high heat, until carrots start to soften and onions become translucent
- Add peas, broccoli, mushroom soup, 1 1/2 cups parmesan cheese, and 1 cup of sharp cheddar cheese to the skillet
- Stir on medium heat until heated through, about 10 - 12 minutes
- Add cooked rice and parsley to skillet and stir to combine
- Transfer mixture to a 13 x 9 casserole dish
- Top with remaining 1 cup of parmesan cheese and 1 cup of sharp cheddar cheese
- Bake for 10-15 minutes at 400 degrees, until cheese is bubbly and beginning to brown
Nutrition Facts : Calories 415 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 26 grams fat, Fiber 3 grams fiber, Protein 21 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 1000 grams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SOUTHWEST VEGGIE AND RICE CASSEROLE
Provided by Beth Moncel
Categories Bean Rice Bake Dinner Casserole/Gratin
Yield Serves 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F. Coat an 8-by-8-inch casserole dish with nonstick cooking spray.
- In a large skillet, heat the vegetable oil over medium-low heat. Add the onion and garlic and cook for about 5 minutes, or until the onions have softened. Add the jalapeño and bell peppers, zucchini, chili powder, and salt to the skillet and stir to combine. Raise the heat to medium and continue to sauté until the vegetables are soft and no liquid remains on the bottom of the skillet, about 10 minutes.
- In a large bowl, combine the corn kernels, diced tomatoes and chiles, and black beans. Add the sautéed vegetables, Taco Rice, and shredded cheddar cheese to the bowl and stir until evenly mixed.
- Pour the rice and vegetable mixture into the prepared casserole dish and bake for 20 minutes.
- Sprinkle the green onions over the casserole and serve.
20 VEGETABLE CASSEROLES YOUR FAMILY WILL LOVE
These tasty vegetable casserole recipes are perfect for Meatless Monday! From butternut squash to sweet potatoes to broccoli and Brussels sprouts, these hearty dishes are just too good.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a vegetable casserole in 30 minutes or less!
Nutrition Facts :
VEGETABLE RICE CASSEROLE
"This is my family's favorite side dish any tome of year. It's especially good when fresh produce is in season," says Marcia Nelson from Ponca City, Oklahoma. Brown sugar adds a hint of sweetness to the rice and layered vegetables in this colorful casserole.
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Spread the rice into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with zucchini, yellow squash, onion and half of the basil; top with green pepper, celery and tomatoes. Combine the brown sugar, salt and pepper; sprinkle over vegetables. Drizzle with oil. Cover and bake at 350° for 1 hour or until tender. Sprinkle with remaining basil.
Nutrition Facts :
VEGETABLE & RICE CASSEROLE
This was so GOOD! I had stuff left over. We are on a very tight budget, which precludes the extravagant waste of food, so I concocted this recipe in order to stick to my guns, so to speak. It was WAY good, and you can substitute your own ingredients. It is mega-versatile. Enjoy it! NOTE: You can also add pre-cooked meat to this, and season accordingly to make a one-dish meal!
Provided by Pagan
Categories One Dish Meal
Time 42m
Yield 2 -quart casserole, 6 serving(s)
Number Of Ingredients 13
Steps:
- Spray 2-quart casserole to prevent massive sticking.
- Layer the casserole contents in exactly the order listed above.
- Cover and bake in a 375°F oven for 35-40 minutes.
BROWN RICE VEGETABLE CASSEROLE
This is total veg comfort food...cheese, nuts, rice, and TONS of good veggies. What's not to love? This takes a little bit of time but it is well worth the effort.
Provided by smellyvegetarian
Categories Rice
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- In a 3-quart baking dish combine broth, rice, 1 c onion, soy sauce, butter, and thyme. Cover and bake 65-70 minutes or until rice is tender.
- In a large skillet saute veggies, garlic, and remaining onion in oil until tender. Spoon over rice mixture.
- Cover and bake 10 minutes. Sprinkle with cashews and cheese, serve after cheese melts.
Nutrition Facts : Calories 333.7, Fat 14.8, SaturatedFat 4, Cholesterol 7.6, Sodium 548.5, Carbohydrate 44.2, Fiber 5.4, Sugar 6, Protein 9.2
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- Fry the cooked meat for a short while in more fat, take it out and put it in the casserole, fry the finely chopped onion and the washed rice in the same fat for a short time, add the tomato puree and paprika and pour everything into the casserole.
- Cut the pepper into strips and the mushrooms into slices, add them to the casserole and finally the spices. Mix everything well and pour in about a liter of water.
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- Cheesy vegetable bake. Despite the fact that the vegetables are really the stars of the show in this list and veggie casseroles are a great opportunity to increase how many vegetables your family eats in a day, are you still feeling open to the idea of preparing a dish that’s a bit of a treat and prioritizes taste?
- Garden rice casserole. Of course, vegetables and cheese aren’t the only things you can put in a good veggie casserole! Sometimes it’s nice to have some kind of base element in there, just to make sure the dish is a little extra hearty and filling.
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- Easy green bean casserole. Now, we’ve already talked about casseroles that highlight one specific vegetable and present them even more deliciously than usual, like the tomato casserole above, but what if you’d prefer a different veggie to take centre stage?
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- Preheat the oven to 350ºF. Finely dice the onion and mince the garlic. Add the butter, onions, and garlic to a large pot and sauté over medium heat until the onions are soft and transparent.
- While the onions and garlic are sautéing, Slice the carrots and dice the celery. Add the carrots and celery to the pot and continue to sauté.
- While the carrots and celery are sautéing, wash and chop the mushrooms. Add the mushrooms to the pot along with the salt, pepper, thyme, and sage. Continue to sauté until the mushrooms have turned brown and completely wilted.
- Add the flour to the pot and continue to stir and cook for about 2-3 minutes more, or until the flour coats the bottom of the pot and begins to turn a light golden color. Whisk in the vegetable broth, making sure all the flour dissolves from the bottom of the pot. The mixture should thicken fairly quickly.
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- Take the broccoli out of the freezer and allow it to begin to thaw. Once it's soft enough to cut with a knife, cut the florets into smaller, bite-sized pieces.
- Cut the chicken breast into small 1/2-inch cubes. Season with salt and pepper. Heat a large skillet over medium, then add the olive oil and swirl to coat the surface. Add the chicken pieces and cook until slightly browned on the outside. Remove the chicken pieces to a large clean bowl.
- While the chicken is cooking, finely dice the onion, and peel and slice the carrots. Add the onion and carrots to the skillet after the chicken is removed and sauté until the onions are softened. Transfer the onions and carrots to the bowl with the chicken.
- Add the chopped broccoli florets (even if not fully thawed) and the cooked rice to the bowl with the chicken, onions, and carrots. Stir to combine, then add 1/2 of the shredded cheddar (about 1 cup) and stir to combine again. Set the mixture aside.
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