Vegetarian Cheesy Rice Casserole
A quick and easy dish with the taste of fresh herbs and veggies, and just enough cheesy flavor to satisfy the cheese lover. Serve with a green or fruit salad for a light dinner, or use as a side dish for a larger meal.
2 tablespoons olive or canola oil
1 cup onions, chopped
1/2 cup celery, chopped
1/2 cup green bell pepper, seeded and chopped
1 can diced tomatoes (14.5 ounces)
1/4 cup minced parsley
1 teaspoon fresh thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt, freshly ground if possible (optional, or can use slightly less salt if desired)
4 cups cooked brown and wild rice
1 1/2 cups shredded sharp cheddar cheese
Preheat oven to 350 degrees. Saute onions, celery and bell pepper in oil until softened. Add the tomatoes, parsley, thyme, pepper and salt. Heat through and stir in rice and 1 cup of shredded cheese. Transfer into a casserole dish and sprinkle with the remaining 1/2 cup of cheese. Bake for about 20 minutes, until the cheese is bubbly.
Note: If you are mushroom lover, add 1/2 cup of your favorite chopped mushrooms toward the end of the process of sauteeing the veggies.
2 tablespoons olive or canola oil
1 cup onions, chopped
1/2 cup celery, chopped
1/2 cup green bell pepper, seeded and chopped
1 can diced tomatoes (14.5 ounces)
1/4 cup minced parsley
1 teaspoon fresh thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt, freshly ground if possible (optional, or can use slightly less salt if desired)
4 cups cooked brown and wild rice
1 1/2 cups shredded sharp cheddar cheese
Preheat oven to 350 degrees. Saute onions, celery and bell pepper in oil until softened. Add the tomatoes, parsley, thyme, pepper and salt. Heat through and stir in rice and 1 cup of shredded cheese. Transfer into a casserole dish and sprinkle with the remaining 1/2 cup of cheese. Bake for about 20 minutes, until the cheese is bubbly.
Note: If you are mushroom lover, add 1/2 cup of your favorite chopped mushrooms toward the end of the process of sauteeing the veggies.