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Vegtable and Rice Casserole




Source of Recipe


Jeff Nathan ( New Jewish Cuisine)


Recipe Introduction


YIELD: 6 - 8



Recipe Link: http://www.Jewz.com

List of Ingredients




2 tablespoons vegetable oil
1 medium onion, chopped
1 tablespoon garlic, chopped
2 cups rice
1 zucchini, diced medium
1 yellow squash, diced medium
1/2 carrot diced small
1/2 cup nappa cabbage, shredded
1/2 red bell pepper, diced medium
1/2 yellow bell pepper, diced medium
1/2 green bell pepper, diced medium
2 plum tomatoes, diced medium
1 cup assorted mushrooms, quartered
3 bay leaves
1/8 teaspoon cayenne pepper
1 teaspoon cumin
Salt
Pepper
3 cups water
2 tablespoons curry powder } combine and allow
1/2 cup pineapple juice } to sit 10 minutes
1/4 cup fresh cilantro, chopped
4 tablespoons butter, melted (optional)







Recipe



In a large ovenproof pot, add the oil and heat. Add onion and garlic. Cook until onions are translucent. Add the raw rice and stir to coat. Add the zucchini, squash, carrots, cabbage, peppers, tomatoes and mushrooms. Stir well to evenly combine. Add the bay leaves, spices, salt, pepper and water. Pour in the curry-pineapple juice blend. Stir well. Cover with a tight fitting lid, or tightly sealed aluminum foil and place in a 350F oven. Bake for approximately 25 minutes, or until all the liquid has been absorbed.

Remove from the oven. Stir in the cilantro and melted butter if desired. Adjust seasonings as necessary and stir well. Serve immediately.