Years ago, I brought this yummy dish to a Super Saturday Craft day where all potluck dishes were judged. This recipe won first place in the main dish category and first place overall. This is a fabulous vegetarian main dish or a great side dish to a piece of meat. I usually serve this casserole as a main dish with a slice of french bread or cornbread. This is one of Corey's favorites.
Ingredients
1 box Uncle Ben's long and wild rice (original not quick)
1 T olive oil
2 c water
¼ c butter
4 stalks celery (diced)
1/2 medium onion (diced) *if your family likes onion, use entire onion.
1 green bell pepper (diced)
4 oz package mushrooms (sliced) or 1/2 of 8 oz package
3 small or 2 large zucchini (diced)
14 oz can of diced tomatoes with juices
1 T garlic (minced)
2 t seasoning salt
1 T dried basil
8 oz pepper jack cheese (shredded)
Directions...Sauté long and wild rice in 1 T olive oil for 5 minutes. Add 2 cups water, cover and cook for 25 minutes. While rice is cooking, sauté vegetables and mushrooms in ¼ c butter and 1 T of garlic for 8 minutes. I use a large sauté pan with deep sides. (All vegetables should be diced approximately the same size.) Add can of tomatoes, seasonings from box of rice, seasoning salt and basil. Cook for a few more minutes. Combine vegetables with rice and place in baking dish. Sprinkle with pepper jack cheese and bake for 15 minutes at 375 degrees.
Ingredients
1 box Uncle Ben's long and wild rice (original not quick)
1 T olive oil
2 c water
¼ c butter
4 stalks celery (diced)
1/2 medium onion (diced) *if your family likes onion, use entire onion.
1 green bell pepper (diced)
4 oz package mushrooms (sliced) or 1/2 of 8 oz package
3 small or 2 large zucchini (diced)
14 oz can of diced tomatoes with juices
1 T garlic (minced)
2 t seasoning salt
1 T dried basil
8 oz pepper jack cheese (shredded)
Directions...Sauté long and wild rice in 1 T olive oil for 5 minutes. Add 2 cups water, cover and cook for 25 minutes. While rice is cooking, sauté vegetables and mushrooms in ¼ c butter and 1 T of garlic for 8 minutes. I use a large sauté pan with deep sides. (All vegetables should be diced approximately the same size.) Add can of tomatoes, seasonings from box of rice, seasoning salt and basil. Cook for a few more minutes. Combine vegetables with rice and place in baking dish. Sprinkle with pepper jack cheese and bake for 15 minutes at 375 degrees.
Posts
I have not gotten to try this but I saw it and it looks delicous .. can't wait for your next surprise :)
ReplyDelete-Kendra Barro
This dish is simply delicious. Your family will forget the fact that it's a vegetarian dish because it's so yummy. I had it with crusty bread and it was perfect to use so none of the yummy juices got tossed. Thanks for sharing Candace!
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