Gorgeous Vegetarian Rice Casserole Recipes

ONE POT RICE AND VEGETABLE CASSEROLE

Steps:

• Preheat the oven to 190°C (Gas Mark 5 / 375°F).
• Add the oil to a large saucepan or oven-proof casserole dish, and add the red onion, aubergine, courgette, mushrooms, garlic and mixed herbs. Cook over a medium heat for 5 minutes, until the vegetables are fragrant and beginning to brown.
• If you used a saucepan that's not oven-proof, transfer to an oven-safe casserole dish. Add the rice, stock, tomatoes, beans, pesto, and plenty of black pepper. Mix well to combine.
• Add a lid to the pan (or cover tightly with foil, if you don't have a lid), and bake in the oven for around 30 minutes. The rice should be fairly soft. Stir the casserole well, then add the breadcrumbs and grated cheese to the top. Bake again, uncovered, for a further 20 minutes, or until the topping is crisped up to your liking.

GORGEOUS VEGETARIAN RICE CASSEROLE

Steps:

• Heat the vegetable oil, and cook onions and garlic until soft.
• Add the rest of the veggies, except cherry tomatoes. Add fennel seeds, pepper, and basil. Cook for 5 minutes on medium heat, stirring constantly.
• Add half of the cream, salt to taste, and cook for another 2 minutes. Remove from heat.
• Grease a casserole dish with half of the butter.
• Layer rice and vegetables. Dot with the rest of the butter.
• Cover the last layer with the grated cheese, the rest of the cream and cherry tomatoes. Bake for 15 minutes, or until cheese is golden.
• Sprinkle with fresh parsley and serve.

VEGETABLE RICE CASSEROLE

Steps:

• Spread the rice into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with zucchini, yellow squash, onion and half of the basil; top with green pepper, celery and tomatoes. Combine the brown sugar, salt and pepper; sprinkle over vegetables. Drizzle with oil. Cover and bake at 350° for 1 hour or until tender. Sprinkle with remaining basil.