Vegetable Rice Casserole Food

VEGETABLE AND RICE CASSEROLE

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

VEGETABLE RICE CASSEROLE

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.

VEGETABLE & RICE CASSEROLE

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.

VEGETARIAN CASSEROLE

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.

SOUTHWEST VEGGIE AND RICE CASSEROLE

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.

VEGETABLE FRIED RICE

Steps:

• In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
• Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally.
• Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.

VEGETABLE & BEAN RICE CASSEROLE

Steps:

• Lime-Garlic Sauce: In a small saucepan, Melt butter slowly over medium heat OR briefly heat oil over medium heat.
• Mix in cornstarch.
• Gradually stir in milk.
• Bring mixture to a boil, stirring constantly.
• Boil for 1 minute and then remove from heat.
• Stir in garlic and lime-juice to taste.
• (I prefer a rather strongly flavored sauce as the flavor will be diluted when mixed into the casserole).
• Casserole: Prepare rice, beans, and vegetables according to package directions, separately.
• Divide sauce evenly between rice and vegetables.
• Mix so that rice and vegetables are well-coated.
• Spread rice evenly in bottom of 11 x 7 casserole.
• Spread vegetables over rice.
• Sprinkle 1/2 cup shredded cheddar over vegetables.
• Spread beans over cheese.
• Sprinkle remaining cheese over beans.
• Cover and bake at 350°F until heated through and cheese is melted (15-20 minutes assuming that rice and beans are still warm).

VEGETABLE & RICE CASSEROLE

Steps:

• 1. Prep and chop onions, garlic and peppers. Set aside till needed.
• 2. Peel & slice carrots thinly on the diagonal bias or as desired.
• 3. Add extra virgin olive oil to a large skillet. I used a16 inch skillet. Heat over medium high heat. Then add veggies & sauté until vegetables are crisp tender. About 8-10 minutes or as desired.
• 4. Cook minute Maid Rice as directed on package. When done, add to skillet of veggies & stir to blend together. Add in the mushrooms if desired undrained. I forgot to add them in.
• 5. Now add in the cream of chicken soup and the chicken Broth, and stir to blend continue to cook together. Add the steak seasoning and stir again. Allow to cook on medium low heat about 6-8 minutes, add in both cheeses, ad stir until cheese melts.
• 6. Prep a large casserole dish with cooking spray, and pour in rice mixture, Top with additional cheddar cheese, place in preheated 350 degree F. oven for about 15 minutes or until cheese melts, remove from oven, garnish top with chopped green onion tops, and serve while still piping hot.
• 7. Serve and enjoy with your favorite meats.

BROWN RICE VEGETABLE CASSEROLE

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.