Brown rice and vegetable casserole with cheese

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About a month ago I posted a photo on Instagram of the Rodale’s Basic Natural Foods Cookbook. The recipe above is a rendition of their Spinach, Mushroom, and Brown Rice with Cheese. I’ve made that one before and it’s really good.

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I wanted to try to cut out the butter and oil and some of the cheese because let’s face it that’s what I do. The basic ingredients of rice and cheese and vegetables can be altered to your liking and whoever you are making this for. Next time I will use shallots that are cooked in a little oil. I think that would be really tasty. It makes a lot so you will have to find a person or persons to share this with. Enjoy!

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Serves 4-6 

Ingredients

  • 2 1/2 cups water
  • 3 cups Instant brown rice
  • 1 clove crushed garlic
  • 1 bag butternut squash (12 ounce size)
  • 1 cup frozen peas
  • 1-2 tablespoons water
  • 2 ounces cream cheese, softened
  • 1/2 cup plain yogurt
  • 1/2 cup cottage cheese
  • 1 tablespoon dried parsley
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 cup parmesan cheese

Instructions

  1. Preheat oven to 400 degrees
  2. Cook rice according to package instructions
  3. Lightly spray pan with oil and add garlic, butternut squash and peas
  4. Cook 4-5 minutes on medium-high heat with 1-2 tablespoons of water
  5. Mix cooked rice with cooked squash, and peas,
  6. In separate bowl mix together softened cream cheese, yogurt, cottage cheese, dried parsley, pepper and salt  
  7. Add to rice and vegetable mixture
  8. Mix in half of the parmesan cheese reserving half for top of casserole
  9. Spray glass casserole dish and add rice, vegetable and cheese mixture
  10. Sprinkle remaining parmesan cheese on top
  11. Bake 10 minutes and then turn on broiler and broil for 2 minutes watching closely
  12. Serve with hot sauce or sriracha

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5 Notes

  1. riitzy15 reblogged this from aloveafare
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