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  Vegetable Rice Casserole  
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Vegetable Rice Casserole - print recipe
 
   
 
Yield:
Ingredients:
 
0.5 kg Fresh tomatoes chopped
    or canned tomatoes
1   green bell pepper
1   onion
2   carrots
2 cup broccoli florets
2 cup cauliflower
    Other vegetables of your choice
1/2 cup white rice
1/2 cup brown rice
1 cup water (less if using canned tomatoes)
40 ml vinegar
1 tsp broth concentrate or soup base your choice of
    flavor
    Hot sauce to taste
    Salt and pepper
2 cup shredded lowfat cheddar cheese
    or combination of American cheese
Method:
Layer the bottom of a 13 x 9-inch baking pan with tomatoes. Dice the green pepper, onion, carrots, broccoli, cauliflower, and other vegetables of choice. Layer half the vegetables over tomatoes. Layer rice. Layer other half of vegetables. Layer on top with more chopped tomatoes. Pour water, vinegar, broth concentrate, hot sauce, salt, and pepper over casserole.



Bake covered at 350 degrees for 1-1/2 hours, then remove cover and top with cheese. Bake an additional 15 to 30 minutes.



Start to Finish Time:
"2:00"



NOTES : Modified to reduce the calories from fat.


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