Mixed Grains Baked With Herbs Vegetables And Cheese Recipes

ROASTED MIXED VEGETABLES

Roasted Mixed Vegetables image

Make this your go-to recipe any time roasted vegetables are on the menu. The technique will work for any high-moisture vegetable, and the process of cutting your selected vegetables into 1-inch pieces allows them all to cook at the same rate. The optional garlicky yogurt sauce turns a pan of roasted veggies into a light meal, especially when paired with some crusty bread or a bowl of rice or other grains, or you can serve these as a colorful side dish.

Provided by Melissa Clark

Categories vegetables, side dish

Time 45m

Yield 2 to 3 servings

Number Of Ingredients 9

Ingredients

8 cups vegetables (any combination of broccoli, zucchini, cherry tomatoes, brussels sprouts, mushrooms), cut into 1-inch pieces (see Tip)
2 tablespoons extra-virgin olive oil, plus more for serving
1 1/4 teaspoons kosher salt (such as Diamond Crystal)
Freshly ground black pepper
4 fresh thyme sprigs or 1 teaspoon dried thyme (optional)
1 cup whole-milk Greek yogurt
1 to 2 garlic cloves, finely grated or minced
1 tablespoon extra-virgin olive oil
Pinch each salt and freshly ground black pepper

Steps:

Prepare the vegetables: Heat oven to 425 degrees. Add the vegetables to a rimmed sheet pan. Add 2 tablespoons oil, the salt, pepper and thyme (if using), and gently toss vegetables to coat. Use your hands to spread the vegetables out into one layer, spacing them evenly all over the pan.
Transfer to the oven and roast until they are tender and browned, 30 to 40 minutes, stirring at least once during roasting for even cooking.
While vegetables roast, you can make yogurt sauce if you like: In a small bowl, combine yogurt, garlic, oil, salt and pepper. Taste and adjust seasoning. Cover and place in the refrigerator until ready to use.
Serve roasted vegetables with a dollop of garlic yogurt, if desired, and a drizzle of oil on top.

MIXED GRAINS BAKED WITH HERBS, VEGETABLES AND CHEESE

Mixed Grains Baked With Herbs, Vegetables and Cheese image

An attractive vegetarian main dish or side dish which I got from a cookbook on grains, I'm sorry I can't remember which one. Best when made with homemade vegetable stock, but isn't everything better with homemade stock?

Provided by LonghornMama

Categories Rice

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

4 cups vegetable stock (see Vegetable Stock #118875)
1/2 cup barley (regular, not quick-cooking)
1/4 cup wild rice (the real thing, not a mix)
1/4 cup brown rice
1 tablespoon olive oil
1 medium onion, diced
8 ounces sliced mushrooms
1 cup finely chopped canned tomato with juice
1 teaspoon freshly grated lemon, rind of
1/2 cup sliced black olives
1/2 cup chopped fresh parsley
1/2 teaspoon thyme
1/2 teaspoon dried basil or 1 tablespoon fresh basil, finely chopped
fresh ground pepper
1/2 cup bulgur
1 cup cubed cheddar cheese (4 oz)
1 cup frozen peas

Steps:

Bring stock to boil in medium saucepan.
Add barley and wild rice and simmer, covered, 15 minutes.
Stir in brown rice and cook 10 minutes.
Pour into a large (at least 2 1/2 qt) baking dish.
Heat oil in skillet; add onion and saute 5 minutes.
Stir in mushrooms and cook until brown and juicy, about 10 minutes.
Scrape mixture into grains.
Stir in tomatoes, lemon peel, olives, parsley, thyme, basil and pepper.
Cover and bake at 350 degrees for 30 minutes.
Remove from oven and stir in bulghur.
Cover and return to oven for 25 minutes or until liquid has been absorbed and grains are tender.
Fluff with fork; gently stir in cheese and peas.
Cover and let stand 10 minutes before serving.

Nutrition Facts : Calories 303, Fat 10.8, SaturatedFat 4.7, Cholesterol 19.8, Sodium 346, Carbohydrate 41.5, Fiber 8.3, Sugar 4.9, Protein 12.8

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