A delicious dish Rick introduced me too is a compilation of vegetables, brown rice and cheese, which we first serve as fresh steamed veggies and rice and then bake leftovers into a casserole. As usual, amounts and choices are arbitrary – these are what we like. For the casserole we actually kind of throw in whatever we have left over; including once a few sweet potato fries.
Dish 1:
STEAMED VEGGIES, BROWN RICE and CHEESE
INGREDIENTS:
- Cauliflower 1 whole, broken into flowerets
- Broccoli (1-2 bunches), peeled stalk and broken into flowerets and 1/2 ” stalk pieces
- Red or yellow pepper (1-2); I confess that I’m not a green pepper fan, but go ahead and add if you are.
- Zucchini and yellow squash, (4-5) chopped into 1/2 ” pieces
- Carrots (3-4) chopped 1/2″ pieces
- Mushrooms (1/2 lb.) Cremini are our go-to for this. Sliced.
- 1 yellow onion chopped
- Brown rice (I like Lundberg wild and brown rice mix)
- Soy Jack cheese and goat cheese for grating (would be good with other cheese such as cow’s milk cheddar or Gouda, but Rick doesn’t eat dairy). We like Dayna, a brand of soy cheese and the Midnight Moon, our favorite goat grating cheese from Cypress Grove Creamery.*
TO DO:
- Cook the rice according to package directions, approx. 45-50 minutes
- In a large pot first steam the peppers, carrots and broccoli for approx. 10 -12 minutes, til they are tender but still firm
- Remove the first batch of vegetables into a large bowl
- Add the cauliflower, mushrooms and onions to the steamer. Steam for 10 minutes
- Add the zucchini and yellow squash and steam an additional 10 minutes
- Add the first group of steamed veggies back to the mix
- Serve veggies over rice in large bowls
- Grate the cheeses on each serving
- Optional; serve with your favorite Thai peanut sauce, Siracha, soy or Tamari sauce
Dish 2:
VEGGIE CASSEROLE
INGREDIENTS:
- You guessed it- leftover veggies (plan to have them)
- Leftover rice–(plan again)
- 2 large eggs, beaten
- Optional; add chopped chicken apple sausages
- Herbs such as Herbs de Provence, Thyme or Marjoram; (I don’t recommend Rosemary or Basil, as their strong flavor will overwhelm this subtle tasting dish)
- 1/2 lb soy Jack cheese, regular cheddar, Gouda, Swiss, etc.; (use your favorite or a mix for flavor variation) shredded
- Cheese for grating
TO DO:
- Spray olive oil on a 9×13 casserole dish (I use Pyrex or Corning Ware)
- Preheat the oven to 375 degrees
- Mix veggies and rice, in a large bowl
- Mix in the eggs
- Mix in the cheese
- Mix in optional sausages
- Spread evenly onto the casserole dish
- Grate cheese on top ( Parmesan, Midnight Moon, your choice)
- Bake for 40-45 minutes until hot and bubbly and brown on top
I serve both dishes with a green salad, usually with an olive oil/lemon vinaigrette; often including a small head of crushed garlic in the dressing; still subtle but tangy.
Type2 Delicious 