Vegetable Rice Casserole
Vegetable Rice Casserole
Serves 4
• 4 cups cooked rice
• 1 1/2 cups broccoli flowerets
• 1 medium carrot (sliced)
• 1 bunch spinach (chopped)
• 2 medium tomatoes (cut in eighths)
• 1/4 cup olive oil
• 1/4 teaspoon hing
• 1/3 cup Parmesan cheese
• 1 1/2 cups grated cheddar cheese
• 1/4 cup bread crumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups broccoli flowerets
• 1 medium carrot (sliced)
• 1 bunch spinach (chopped)
• 2 medium tomatoes (cut in eighths)
• 1/4 cup olive oil
• 1/4 teaspoon hing
• 1/3 cup Parmesan cheese
• 1 1/2 cups grated cheddar cheese
• 1/4 cup bread crumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
1. Preheat oven to 350°F.
2. Partially steam the broccoli and carrots. Heat oil in a 12-inch frying pan, add hing, stir in tomatoes, and saute for 5 minutes. Add well-rinsed spinach and continue to saute for 3 minutes longer.
3. In a large bowl combine rice and vegetables. Add teaspoon salt (more may be needed if rice is not already salted). Add remaining ingredients (except 1/2 cup grated cheese). Do not over-mix. Transfer to a 2-quart casserole dish and top with remaining cheese. Cover and bake for 10 minutes, remove lid, and bake 10 minutes longer. Serve immediately.
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