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Rice: Veggie Rice Casserole

Source of Recipe

6WBMO recipe cards


List of Ingredients

8 ounces white mushrooms, chopped
1/3 cup white wine
1 medium onion, chopped
2 pounds russet potatoes, peeled and cubed
1 cup broccoli florets
2 1/2 cups broth
1/2 teaspoon black pepper, fresh ground
1 cup uncooked rice


Recipe

Saute mushrooms and onion in wine, in a nonstick skillet, over medium heat until onions are soft and translucent. Stir in broth and heat to boiling, then remove from heat. In a large baking dish, spread potatoes, rice and broccoli evenly. Sprinkle with black pepper. Pour broth mixture evenly over rice, broccoli and potatoes. Cover well with foil. Bake f or 1 1/2 hours at 325 degrees or until fully cooked.

Can transform into a full meal by adding a cooked protein before baking (such as skinless chicken breast, turkey breast or beef). Can also substitute sweet potatoes for the russets, and cauliflower for the broccoli. Can also substitute carrots for broccoli and add in 1 tsp oregano and 1 tsp basil.