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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Vegetable & Rice Casserole Recipe

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This recipe for Vegetable & Rice Casserole is from The Healthy Living Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons olive oil
1 medium onions, sliced
2 1/2 cups baby bella mushrooms, sliced
3 cloves garlic, peeled and minced
2 cups fresh spinach (1/2 cup frozen spinach)
4 cups cooked Kamut, an ancient grain (or any rice or ancient grain your choice)
1/2 cup grated cheese (Havarti, manchego, cheddar, or cheese of your choice)
2 cups skim milk ( I use Almond Milk)
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated cheese
Directions:
Directions:
Preheat oven to 375 degrees F.

Heat olive oil in a non-stick pan over medium heat. Add onions through garlic to a large pan and sautee until translucent and soft, about five minutes. Add spinach to the pan and cook until wilted, about 1-2 minutes.

Pour cooked vegetables and rice into a large bowl and add 1/2 cup grated cheese, milk, flour, salt and pepper. Toss to combine completely and pour into a greased 8 inch by 12 inch casserole dish. Top with remaining 1/2 cup grated cheese.

Cook for 30-40 minutes and until cheese it lightly browned.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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