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Vegetable and Rice Casserole
Created by: Howcan Team
Ingredients
- 1 cup of white rice
- 2 cups of vegetable broth
- 1 tablespoon of olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 1 zucchini, diced
- 1 cup of broccoli florets
- 1 cup of cherry tomatoes, halved
- 1 teaspoon of dried thyme
- 1 teaspoon of paprika
- Salt and pepper to taste
- 1/2 cup of grated Parmesan cheese
Instructions
- Preheat the oven to 375 degrees F. Grease a 9x13 inch baking dish.
- In a medium saucepan, bring the vegetable broth to a boil. Add 1 cup of white rice, reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for an additional 1 minute.
- Add the diced bell pepper, carrots, zucchini, and broccoli to the skillet. Cook for 5-7 minutes, or until the vegetables are slightly tender.
- Stir in the cherry tomatoes, dried thyme, paprika, salt, and pepper. Cook for another 2-3 minutes, then remove from heat.
- In the prepared baking dish, combine the cooked rice and sautéed vegetables. Mix well to evenly distribute the ingredients.
- Sprinkle the grated Parmesan cheese over the top of the casserole.
- Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the casserole is heated through and the cheese is melted.
- Remove from the oven and let it cool for a few minutes before serving. Enjoy!
The Vegetable and Rice Casserole has a rich history dating back to ancient civilizations where rice and vegetables were staple foods. This hearty dish has evolved over time, with each culture adding its own unique twist. In the southern United States, it's a popular comfort food, often made with a creamy sauce and topped with a crispy breadcrumb crust. In Mediterranean cuisine, it's infused with aromatic herbs and spices like oregano and thyme. Renowned chefs like Ina Garten and Jamie Oliver have put their own spin on this classic casserole, elevating it to gourmet status. The key to a perfect Vegetable and Rice Casserole lies in the quality of the ingredients, especially the choice of fresh, seasonal vegetables and the type of rice used. For a healthier alternative, quinoa can be substituted for rice, adding a nutty flavor and extra protein. Whether enjoyed as a main dish or a side, this versatile casserole is a crowd-pleaser that brings comfort and satisfaction to the table. For the best version of this dish, look for farm-to-table restaurants that prioritize fresh, locally sourced produce.
60 min
6
320 calories
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