Baked Vegetable Rice

Baked Vegetable Rice

 Toni Rakestraw

  • 1-1/2 cups boiling water
  • 1 cube chicken bouillon
  • ½ tsp salt
  • ½ cup brown rice
  • ½ cup shredded carrots
  • ½ large onion, chopped
  • 1 stalk celery, thinly sliced

Combine in shallow casserole; bake at 350º for 15 minutes. Then add:

  • 2 cups zucchini, thinly sliced
  • ¼ cup chopped parsley
  • Any leftover cooked vegetables

Bake 15 minutes longer or until rice has absorbed all liquid.

  • 2 eggs
  • ½ cup milk
  • ½ cup grated medium cheddar cheese

Stir eggs and milk together and stir into hot rice mixture. Top with cheddar cheese. Bake another 30 minutes or until set and browned.

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s