Vegetable Grain Casserole


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Simple Mushroom & Rice Casserole

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Chicken and Rice Casserole | Bake it all at the same time

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Easy & Tasty Vegan Casseroles (Dump & Bake)

Video taken from the channel: Caitlin Shoemaker

DIRECTIONS Spray 2-quart casserole to prevent massive sticking. Layer the casserole contents in exactly the order listed above. Cover and bake in a 375°F oven for 35-40 minutes. Pour cooked vegetables and rice into a large bowl and add 1/2 cup grated cheese, milk, flour, salt and pepper.

Toss to combine completely and pour into a greased 8 inch by 12 inch casserole dish. Top with remaining 1/2 cup grated cheese. Cook for 30-40 minutes and until cheese it. Brown Rice And Vegetable Casserole With Cheese a Love a fare butternut squash, pepper, plain yogurt, cream cheese, instant brown rice and 8 more Chicken, Wild Rice, and Vegetable Casserole Better Homes and Gardens.

Preheat oven to 350 degrees F. Grease 9x13-inch baking dish with butter. Step 2 Melt butter in large skillet over medium heat. Add vegetables and cook until softened, about 3-4 minutes, stirring frequently.

Ingredients 3 cups chicken broth 1-1/2 cups uncooked brown rice 2 cups chopped onions, divided 3 tablespoons soy sauce 2 tablespoons butter, melted 1/2 teaspoon dried thyme 4 cups fresh cauliflowerets 4 cups fresh broccoli florets 2 medium sweet red peppers, julienned 2 garlic cloves. A meal-in-one casserole with chicken, rice, broccoli, cheese, onion, and creamy soups all baked into one dish. May be made ahead and frozen. In a large bowl, whisk together milk and eggs.

Add the cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and. directions Layer the bottom of a 13 x 9-inch baking pan with tomatoes. Dice the green pepper, onion, carrots, broccoli, cauliflower, and other vegetables of choice. Layer half.

Preheat oven to 350°F. Lightly grease a 3-quart rectangular baking dish; set aside. Step 2 In a large bowl, stir together mixed vegetables, cooked. In a pot, bring 1 3/4 cups vegetable broth to a boil.

Peel garlic and squeeze through a press directly into the pot. Add rice, cover, and cook for 25 minutes over low heat. 2.

List of related literature:

In a medium saucepan, combine the rice flour, spices, and ¼ cup of the vegetable broth.

“Vegan Cookbook for Beginners: The Essential Vegan Cookbook To Get Started” by Rockridge Press
from Vegan Cookbook for Beginners: The Essential Vegan Cookbook To Get Started
by Rockridge Press
Callisto Media Incorporated, 2013

SOY-SESAME RICE In 2-quart saucepan, heat 1 cup regular long-grain rice, 1 cup chicken or vegetable broth, and?/4 cup water to boiling over high heat.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

In a large pot over medium heat pour the mixed starch and rice flour mixture and simmer for 10 minutes with continuous slow stirring, reduce heat to medium low and continue simmering and stirring for 20-30 minutes until it thickens.

“Authentic Iran: Modern Presentation of Ancient Recipes” by Soraya Vatandoust
from Authentic Iran: Modern Presentation of Ancient Recipes
by Soraya Vatandoust
Xlibris US, 2015

COOKING RICE In all cases, for 1 cup of rice, combine the rice, cooking liquid (you can use water, but broth adds flavor), optional salt, and butter or margarine in a 2to 3-quart saucepan.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Stir in rice mixture, remaining 1½ cups broth, asparagus, and squash.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Add another 1/3 cup of broth to the rice, and stir in the Parmesan, parsley, lemon zest, and pepper.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

Recipes: Vegetable casserole (with “1 cup soy bean cereal”).

“History of Soy Sauce (160 CE To 2012)” by William Shurtleff, Akiko Aoyagi
from History of Soy Sauce (160 CE To 2012)
by William Shurtleff, Akiko Aoyagi
Soyinfo Center, 2012

Add the reserved chicken meat and the cooked rice to the food processor and puree along with some of the broth.

“The German-Jewish Cookbook: Recipes and History of a Cuisine” by Gabrielle Rossmer Gropman, Sonya Gropman
from The German-Jewish Cookbook: Recipes and History of a Cuisine
by Gabrielle Rossmer Gropman, Sonya Gropman
Brandeis University Press, 2017

6 flour 100g Cover the casserole with its lid and seal Water with a strip of fairly stiff but moist paste made from the flour and sufficient water.

“Practical Professional Cookery” by H. L. Cracknell, R. J. Kaufmann
from Practical Professional Cookery
by H. L. Cracknell, R. J. Kaufmann
Cengage Learning, 1999

The only problem with using a rice mix is that it serves so few, but this recipe doubles well should you need to feed more.

“The Dinner Doctor” by Anne Byrn
from The Dinner Doctor
by Anne Byrn
Rodale, 2004

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I made the cheesy broccoli one without the nutritional yeast (i couldn’t find it in the stores) and it was still very good. I made it more than 2-3 times probably and it’s amazing ������

  • Once again I went to the website to get the full recipe and couldn’t find it, despite trying every conceivable link that might take me there. For example, under the rice heading, there isn’t any recipe newer than 2017. I don’t know what is going on, but there is room for improvement, or at least put your recipes under the video.

    By the way, I think that 16 oz. of stock may be a little low for certain pans, as it will evaporate before the rice is done. I added 8 oz. more.

  • I’ve made the buffalo cauliflower a few times now and tried it different ways. I like chickpeas better than white beans, and I quarter the amount of hot sauce (whew LoL) and leave out the celery. I shamelessly ate the entire 9×13 myself in like 3 days while on my period. ❤️ Thank you Friend����

  • I made the chick pea & rice casserole. It’s amazing. I love the dish & the concept. Thank you for sharing your fav’s here with us. Now they can become ours, too.:)

  • wow-I think you just changed the way I will prepare and eat my meals. Love all the recipes, and have everything on hand, too. Thank you.

  • Love how simple this is!!! This inspired me to make my own rice casserole on my channel! Mines Italian style with vegan ricotta. Yum!

  • You can do this stove top as well on a low heat bring to boil then turn down heat to simmer with lid. This would also work with a rice cooker if you are in a situation where you dont have a kitchen Ive not tried these recipes specifically but I often do rice vegie absorption dishes in my rice cooker the key is to put n enough liquid but not too much as it will over flow it takes a little experimenting and of course every rice cooker is different so keep an eye on it for the first couple of times till you get the cook times right.

  • I just found your channel. Love it. I’m new to vegan but an experienced cook. I’m going to try all three casseroles but today I’m going to make the cauliflower one because I have all the ingredients for it. You make great videos BTW.

  • Realizing I could do the same thing with my rice cooker lol but these are really good recipes. I love my rice cooker because just like this you just kinda dump everything together in one pot.

  • I’d love to see some casseroles that don’t depend on rice (or pasta). Ones using barley or bulgur would be great. (Barley is seriously underused in the U.S.)

  • These are all great quarantine recipes! Q: Should the uncooked rice be rinsed before being added? (does it matter?)

    For the buffalo cauliflower casserole, I only had short-grain brown rice on hand, and despite the packaging claiming comparable cooking times & water/broth requirements (just slightly less on both counts) to long-grain, I ended up needing an extra 2 cups of liquid (+30 additional minutes in the oven) before the rice cooked up to an adequate texture.

    Once I got it there, though, it was absolutely delicious!! That recipe is a keeper

  • Hi Caitlin Shoemaker. Thanks for the really easy and yummy recipes <3 A suggestion Instead of using unstainable aluminum foil, you could use a römertopf or a casserole with a lid. Have a nice day <3

  • Can’t say enough how I’m loving these. I now combine the broccoli n cheese and no-chicken n rice. I use a lot more of veggies, yellow squash, broccoli, onions, celery, etc, and one canned beans, then use the broth from the chicken/rice one with the coconut milk, use the same measurements of rice & broth but a larger pan to accommodate the extra veggies. For make ahead, put the veg/bean/rice in pan, then put the broth/milk/seasons in large jar. Place them in refrig. Day of, microwave the broth in jar til boiling, stir, pour over veg/rice and bake. Allows hubby to start dinner before I get home. Perfect and delicious.

  • I am so glad you added the wax paper/ foil tip… i have been wondering how to get the same effect with aluminum. This works for me. <3

  • Need to figure out how to cook these in the instant pot. Tofurkey shredded chicken would be a great addition too for hubby who thinks he needs it…

  • Meh, couldn’t pay me to make another “recipe” from YouTube or a blog. Too much time and energy to put together something that 9/10 just doesn’t taste good.

  • These are so awesome! Love your channel and recipes. I was curious if you’d have any suggestions for mushroom alternatives. So many vegan/vegetarian recipes include mushrooms and I actually like mushrooms… but developed an allergy. And now mushrooms no longer like me. �� Lol. Thanks again for all the awesome content!

  • I made up my own based on your ideas and it was amazing. Chick peas, celery, onion, mushrooms, garlic, sweet and jalepeno peppers, cabbage. fresh spinach, can of Rotel tomatoes, rice, and veggie broth with chopped garlic and some coconut milk. Warm, filling and delicious.

  • I agree with @emma faulhammer, the broccoli cheese was wonderful, even if I had to substitute a couple of items. Next to try, buffalo cauliflower!

  • i made the broccoli cheddar one and my rice either got overcooked or didn’t cook bc most of them were crunchy.. what did i do wrong?

  • Sooo excited to try these! I’m cooking a lot lately and we have plenty produce to cook! I love mixing things with rice and these look extra good!!

  • This is the poor man one pot dish all over the world… Just saying.
    Africa, Asia, Middle East, etc… Also using wonderbag cooking

  • Hi Caitlin. Can I use frozen veggies for your dump and bake casseroles? And, does the finished product freeze well? I live by myself so I was wondering if it would work. BTW, I have been vegan for 20 years. I’m 66 years old.

  • I have an amazing ceramic cassarole dish with a lid. It wasn’t too expensive, and it saves me money in the long-run on foil and parchment paper. More importantly, it’s way better for the environment. I also think the food cooked in it tastes better.

  • These sound great for a busy mom! I feel like after it comes out of the oven it’s lacking a bit of color but ����‍♀️ they still look really good and are so easy! Have you tried any other veggies or tofu? Just curious.

  • I have fatty liver disease, Mild and I am trying to reverse it so was told to avoid rice. Can you offer a substitute for the rice?

  • Just FYI there have been no studies that prove that cooking with aluminum foil is dangerous to human health. Those alzheimers and cancer studies were all quack science and not valid:)

  • Well done chef!
    That looks delicious…and we have a very similar dish in Korea(����).
    You can add shredded asian diakon radish, bean sprouts with mushrooms and cooking in a rice cooker. When it’s done mix it up with sweet soy sauce and enjoy! That works well!

  • Interesting. I used to cook rice dishes in the oven without heating the water first and using a little higher temperature, sometimes a little extra water, no cover. Took around the same amount of time. But, it was not brown rice.

  • I tried this recipe and it was quick easy to do and very delicious. I like the idea that you can just put everything together in one dish, place it in the oven and and in 40 mins have my vegan meal. Thank you very much.

  • some of my rice floated also. I made this today. 1 Cup rice, 2 cups chicken stock, sliced mushrooms and I pan fried 1 pound of lean ground beef. I forgot about the garlic. I added the beef just before the dish went into the oven. I covered my casserole pan. @45 minutes I still had stock in the center so I put it back in for another 10 minutes. Wife said she would eat it again. Next time I’ll use beef broth.

  • Nice video! I look forward to trying your recipe. Could you please tell me what is the name of the first spice you used? I couldn’t hear it. Thanks!

  • Hi, Dave. Your mushroom and rice casserole turned out wunderbar, meine fruende! What’s your honest opinion on French baguettes? Have a good day, good buddy.

  • Great recipe… Def. trying this one…. esp. if I am baking some chicken pieces at the same time the oven is on… Then just side salad maybe or steamed broccoli…and the meal is complete. Thanks for another wonderful recipe. All the best.

  • Should this be covered like rice is cooked when done on the stove top? And if not, does the rice cook all the way thru and get fluffy? I want to try this but it just seems like the rice would be hard or dried out if not covered. Please advise. Thank you.

  • These are great. I’m currently makimg the broccoli one. I drained the chickpeas but did not rinse them �� so some liquid is in the mix. Hoping this will be ok. Cant wait to dig in…. Only half hour longer.

  • I too prepare this Dave but with different Indian spaces But your’s is great ������ I’ll certainly try in your method �� Take care

  • Great tecipe Dave, as per usual, if you do want to try a more meaty flavored mushroom that is no more expensive than the button mushrooms, try crimini or baby bellas, they are the same thing just a smaller version of a portabella. The portabellas cost more because they are about the same size of a hamburger patty, but the crimini/baby bellas are the size of a button mushroom and cost is about the same and they taste the same as the larger portabellas.