Last night’s dinner was a hit. Even my 15 year old son was going back for more of this casserole that is chock full of veggies. That makes this mother quite happy. OK, so it’s made with Gouda cheese and I am sure that is what made it most palatable for him, but you know what? I rather him eat the cheese with all the veggies than no veggies at all!
I made 5 cups of short grain brown rice in my rice cooker. I used about 3 cups in this casserole and the other 2 are waiting on “keep warm” that perhaps we will use for rice bowls this morning. I am thinking Mexican style with green pepper and onions and topped with our favorite salsa.
3 cups cooked brown rice
3 cloves garlic
2 large heads broccoli
1 head cauliflower
3 small zucchini or 1 large
salt and pepper
tamari or soy sauce
red pepper flakes
2 cups shredded Gouda cheese
-Make the rice in your rice cooker or on the stovetop
-chop all the veggies and sauté in olive oil, salt and pepper starting with the onions and garlic
-add in the broccoli and cauliflower – add a bit of water to the pan and cover to let steam and soften for a few minutes
-uncover and add the mushrooms and zuchini
-season with tamari and red pepper flakes
-once softened, mix in the rice and Gouda cheese and let all melt together
-transfer into a casserole dish
-optional: top with sliced roma tomatoes and/or panko crumbs
-cover and bake on 350 for about 20 minutes.