Brown Rice Vegetable Casserole

 

 

Adapted from a recipe in Country Woman magazine; I left out the soy sauce, onion and garlic because I’m sensitive to these.  This dish works well for a potluck.

3 cups chicken broth

1-1/2 cups uncooked brown rice

2 cups chopped onions, divided

3 T. soy sauce

2 T. butter or margarine, melted

1/2 tsp. dried thyme

4 cups chopped cauliflower

4 cups broccoli florets

2 medium red peppers, julienned

2 cloves garlic, minced

3 T. oil

1 cup salted cashew halves

2 cups (8 oz.) shredded cheddar cheese, optional

In a greased 3 quart baking dish, combine broth, rice, 1 cup onion, soy sauce,  butter and thyme. Cover and bake at 350 for 65-70 minutes or until rice is tender. 

Meanwhile, in large skillet, saute cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender; spoon over rice mixture. Cover and bake for 10 minutes. Uncover and sprinkle with cashews and cheese, if desired. Bake 5-7 minutes longer or until cheese is melted. Yield: 8-10 servings.
 This recipe can easily be halved. To save time and effort, and perhaps money given the cost of cauliflower these days, use frozen vegetables such as a broccoli/cauliflower blend.

Roasted Morrocan-Inspired Chicken with Cauliflower and Carrots

 

Shop with spices in Morocco
Shop with spices in Morocco (Photo credit: Wikipedia)

 

Two chicken breasts, skinned and deboned

 

2 – 3 large carrots, peeled and chopped

 

1/2 head cauliflower, separated into florets

 

1 onion, chopped

 

3 T. oil, divided

 

2 tsps each (divided then mixed into a small bowl): cumin, nutmeg, allspice, coriander, curry powder, tumeric and salt and pepper

 

Place prepared vegetables in a  9 x 13 glass baking dish.  Add 1 – 2 tablespoons of oil.  Combine one teaspoon each of the spices in a small bowl.  Sprinkle over vegetables and toss to combine.  Place chicken breasts on top of vegetable mixture.  Combine 1 T. oil with one teaspoon each of the spices in a small bowl and brush onto chicken breasts.  Bake at 375 uncovered for 25 minutes.  Remove from oven, cover with foil, and bake an additional 15 minutes.  Remove from oven. Cut breasts in half. Serves four. Good with couscous, rice or quinoa.

 

Ham and Broccoli Noodle Casserole

Taken from a church cookbook that was likely put together for a fundraiser.  A good way to use up leftover ham.

1 1/2 c. cooked noodles (such as medium egg noodles)

1 1/2 c. cooked ham, chopped

1 small onion, minced

1 1/2 c. broccoli, chopped and partially cooked

1 10 ounce can Cream of Mushroom soup – Amy’s has less additives http://www.amys.com/

1 1/2 c. shredded cheese

1/4 c. milk

1/2 c. buttered breadcrumbs (optional)

Grease large casserole dish.  Layer noodles, ham, onions and broccoli into it.  Combine milk, soup and cheese and spread over ham – noodle mixture.  Sprinkle with breadcrumbs if using.  Bake at 375 for 20 minutes.  Serves about 6. Note – slightly undercook the noodles to avoid them turning out overcooked after baking the casserole in the oven.