Thursday, November 15, 2012

Zucchini Brown Rice Casserole

I made this for Taster's Club back in August and finally found the recipe :)


2 cups cooked brown rice (especially yummy if cooked in broth)

A
2 T oil
1 1/2 lbs. diced zucchini
1 c. sliced green onions
3 cloves garlic; minced

B
2 tsp. garlic salt
1 1/2 tsp. basil
1 1/2 tsp. paprika
1 1/2 tsp. oregano
1 1/2 - 2  c. chopped tomatoes (canned is fine)

any extra vegetables you want to add (I had added frozen green beans and chopped fresh spinach to the one I bought) if you add peppers or something that needs more cooking, put it in with the A ingredients.

cook A on medium heat until tender

add rice, B ingredients, and any extra veggies pour into 9x13 casserole or 2 smaller casserole pans. bake about 20 min. at 350.

(this casserole freezes well. I defrost for a day or two in the fridge and pop it in the oven on busy day; add a little water beforehand if it has dried out in the freezer)

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