Brown Rice, Broccoli and Cheese Bake

On May 23, 2014, in Recipes, by Chris Baccus
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While not the most appetizing looking dish, this bake had a wonderful flavor and made for a great weekday evening vegetarian main course.

The secret is to cook the brown rice the day before.  I use a rice cooker and brown rice take about a hour or so to cook. Fortunately it keeps well in the fridge for when you are ready to make this dish. There are some steamed carrots and broccoli too. The cheese sauce is quite simply to make with a couple cups of milk and some cheddar cheese and parmesan.

The dish finishes the last few minutes in the broiler where the top gets nice and crispy. It’s not a necessary step, but nice if you have the time. Our stove is an older turn of the century stove and has a small oven and small broiler next to it.  So this is fairly easy in our house. The crispy top is a nice touch to add some more texture to the dish.

Full Recipe: [Broccoli Cheddar Brown Rice Casserole from Oh My Veggies]

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Sweet Potato & Apple Rice Bake

On February 20, 2012, in Recipes, by Chris Baccus
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If I was a vegetarian this would be my main dish for Thanksgiving. Add some green bean casserole and mashed potatoes and I’d be perfectly happy with a turkey free day.

The flavors in this dish are so beautifully combined that every bite puts a smile on your face.  I adapted this recipe from a Butternut Squash & Apple Rice Bake recipe from the blog Running to the Kitchen. I swapped out the butternut squash for sweet potatoes, switched the cannellini beans with navy beans, and used dried cranberries instead of dried cherries. I’m sure keeping everything as the recipe says is amazing too; it’s just that I went with what I had in my kitchen.

So feel free to make some modifications just be sure to keep the integrity of the dish by using similar flavors.

Enjoy!

Click here for the full recipe: Butternut Squash & Apple Rice Bake.

Squash Casserole

On November 2, 2011, in Featured, Recipes, by Chris Baccus
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I have to admit before moving to a more vegetarian diet, I really didn’t find many uses for squash (or zucchini.) It’s kind of a dull, often mushy vegetable. Fortunately, vegetarian cooking has caused me to rediscover how great squash can be and dishes like this one put the vegetable to good use with minimal effort.

Of course, the big secret here is a nice thick crust of mozzarella cheese. You can use soy mozzarella cheese if you are vegan. That’s the only change to the recipe below necessary to go from vegetarian to vegan.

Squash Casserole
Serves 4-6

1 1/2 cups shredded mozzarella cheese
1 28-oz can diced tomatoes
3-4 yellow squash or zucchini, chopped into 1-inch cubes
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1 can of cooked lentils, drained
1/2 cup cooked brown rice

Preheat oven to 350. In a casserole dish, combine all of the ingredients but only 1/2 a cup of the cheese. Stir it together and pat it flat. Now add the other cup of shredded cheese to cover mixture. Bake uncovered for 30-40 minutes, watching to get a good brown coloring on the cheese.

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