July 22, 2010

VEGETABLE-RICE CASSEROLE


Printed from COOKS.COM


□   Yellow squash
□   4 zucchini (1/4" slices)
□   1 onion
□   1 sm. can mushrooms
□   1 c. carrots
□   1 c. cheddar cheese
□   8 black olives, diced
□   1 tomato, sliced in 1/2" circles
□   Grated cheese
□   Bread crumbs
□   Sesame seeds
□   1 c. rice
□   1/2 c. wheat berries
□   1/2 c. millet (opt.)
□   Oregano, basil, parsley




Cook grains and mix together. After dicing, steam vegetables about 5 minutes. Lightly oil large casserole (about 3 quart). Place thin layer of grain mixture on bottom and add successive layers of vegetables and grains and herbs, etc. until top of casserole is reached. Top with sliced tomatoes and sprinkle with grated (or cubed) cheese and sesame seeds and bread crumbs. Bake, covered for 45 minutes at 400 to 450 degrees. (If more juice is needed, add bouillon or tomato sauce.)This is a great casserole. I never have any leftovers when I take it to a tureen dinner. You can use your imagination and substitute other vegetables, herbs and grains.

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