Recipe: Rice Baked W/vegetables Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
2 medium: Onion, diced
1 tbsp: Garlic clove minced,
1/2 cup: Broccoli floweretts,
1 medium: Pepper green, diced
3 each: Celery stalks, diced
24 ounce: Tomato paste canned, low
Salt,
1/4 tsp: Thyme, ground
3 small: Tomatoes plum,
1 cup: Rice white long-grain,
Uncooked,
3 cup: Vegetable Broth, home made
1 cup: Tomato Juice,
1 each: Bay leaf,
6 ounce: Monterey Jack or cheddar,
15 ounce: Kidney beans canned,
Directions:
Heat oil in a 2 qt oven proof casserole dish, add onions and garlic
and cook over low heat for 4 to 5 minutes. Stir in the broccoli and
peppers; stir cook over moderate heat for 1 minute. Stir in the
celery; stir cook for 1 minute. Stir in the tomato paste (already
combined with the thyme), plum tomatoes and kidney beans. Stir in the
rice. Pour in the stock and tomato juice. Add the bay leaf and bring
mixture to a low boil. Cover tightly and place in a 350 degree oven
for about 40 minutes until liquid is absorbed and rice is tender.
Remove the bay leaf before serving. Serve sprinkled with grated
cheddar cheese if desired.
Source: The Vegetarian Time Magazine
Submitted By HENRY REINTGES On 07-15-95
Source from luhu.jp
and cook over low heat for 4 to 5 minutes. Stir in the broccoli and
peppers; stir cook over moderate heat for 1 minute. Stir in the
celery; stir cook for 1 minute. Stir in the tomato paste (already
combined with the thyme), plum tomatoes and kidney beans. Stir in the
rice. Pour in the stock and tomato juice. Add the bay leaf and bring
mixture to a low boil. Cover tightly and place in a 350 degree oven
for about 40 minutes until liquid is absorbed and rice is tender.
Remove the bay leaf before serving. Serve sprinkled with grated
cheddar cheese if desired.
Source: The Vegetarian Time Magazine
Submitted By HENRY REINTGES On 07-15-95
Source from luhu.jp